Sweet Potato and Black Bean Chili

By mm_food4me

The extra step of roasting the sweet potatoes really concentrates the sweet earthy flavors and gives the starchy chunks a marvelously meaty texture.

Ingredients

• 2 lbs. orange fleshed sweet potatoes peeled and cut into cubes
• 1/2 tsp. salt
• 2 tbsp. olive oil divided
• 1 onion, minced
• 4 cloves garlic, minced
• 1 red bell pepper minced
• 1 28 oz. can diced tomatoes
• 1 tsp. sugar
• 2 cans black beans rinsed and drained
• 1 package of Shillings original chili spice mix

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment or spray with vegetable oil.
2. Combine sweet potatoes , 1/2 tsp. salt, 1 T. olive oil in a large bowl and toss to coat. Then spread sweet potatoes on the prepared baking sheet in a single layer.
3. Roast sweet potatoes in the preheated oven until the outsied is crunchy and the inside is tender, 20-25 minutes. Allow to cool to room temperature.
4. Cook and stir remaining 1 tablespoon olive oil, onion garlic, red bell pepper, spices in a large pot or dutch oven over medium heat. Cook and stir about 5 minutes.
5. Pour tomatoes and water into the onion mixture and bring to a simmer. Add 1 tsp. salt and 1 tsp. sugar bring to a simmer stirring constantly reduce heat to low and simmer for 30 minutes.
6. Stir black beans and colled sweet potatoes into the onion tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and pepper to taste.
7. Serve with sour cream if desired.