Black Bean and Sweet Potato Chili

By Vegiegail

Ingredients

• 2 cloves garlic, minced
• 1 large onion, diced
• 1 small sweet potatoes, peeled and chopped
• 1 small yam, peeled and chopped
• 2 medium carrots, diced
• 1/2 red bell pepper, chopped
• 1 stalk celery, chopped
• 2 15-oz can black beans, rinsed and drained
• 1 15-oz can garbanzo beans, rinsed and drained
• 1 15-oz can diced tomatoes
• 1/2 cup vegetable broth
• 1/2 tbsp chipotle chile powder (if you use regular chile powder, you may wish to double this amount, as chipotle is very hot, so I use less)
• 1 tsp cumin
• 1/2 tsp cayenne
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• freshly ground pepper, a few twists

Preparation

Step 1

Saute onions in 2 tablespoons of water for 3-4 minutes, then add sweet potatoes, carrots, red bell pepper, and celery, and cook until onions are soft, about 5-6 minutes.

Reduce heat to medium low, and add remaining ingredients, stirring to combine well.
Simmer, partially covered and stir occasionally, for 20-25 minutes, until flavors have mingled and vegetables are fully cooked. Makes 4 servings.