Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp olive oil
  • 3 large sweet potatoes (peeled and cut into ½” cubes)
  • 1 cup red onion (diced)
  • 1 red bell pepper (diced)
  • 2 tsp garlic (minced)
  • 2 Tbsp chili powder
  • 1½ tsp ground cumin
  • 1 tsp ground chipotle powder
  • ½ tsp ground cayenne
  • 2 15-oz. cans black beans, rinsed
  • 1 15-oz. can corn, rinsed
  • 1 28-oz. can diced tomatoes, undrained
  • 2 cups vegetable stock
  • 1 Tbsp lime juice
  • 1 tsp salt
  • ½ tsp pepper
  • {garnishes} sour cream (chopped fresh cilantro, crumbled Cotija or feta cheese, toasted sunflower seeds)

Instruction

  • Using a large Dutch oven or stockpot, add the olive oil and place over medium-high heat. Once hot, add sweet potatoes, onions and bell pepper. Cook, stirring occasionally, for 4-5 minutes, or until onion begins to soften slightly.
  • Reduce heat to medium-low. Add all remaining ingredients (garlic, chili powder, cumin, chipotle powder, cayenne, black beans, corn, tomatoes, vegetable stock, lime juice, salt and pepper). Stir and bring mixture to a simmer.
  • Cover and continue cooking at a simmer for 45-60 minutes, or until sweet potatoes are tender.
  • Before serving, garnish with sour cream, cilantro, Cotija/feta cheese and toasted sunflower seeds.