Ingredients

The following ingredients have 6 Servings
  • 1 and 1/2 tablespoons olive oil
  • 1/2 large yellow onion, (diced (~1 cup))
  • 2 cups (~1 medium) peeled and chopped sweet potatoes
  • 1 tablespoon minced garlic ((~4 cloves))
  • 1 tablespoon minced jalapeno ((~1/2 of 1 full one), optional)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly cracked pepper
  • 1 can (16 ounces)  pinto beans in mild chili sauce (sometimes called ranch beans)
  • 2 cans (15.5 ounces EACH) black beans, (drained and rinsed)
  • 1 can (14.5 ounces) fire-roasted petite diced tomatoes
  • 1 and 1/2 cups vegetable stock ((can use broth; chicken broth also works if you are not vegetarian))
  • 2-3 tablespoons freshly squeezed lime juice
  • 1/4 cup diced fresh cilantro
  • Optional toppings: sour cream, Cheddar cheese

Instruction

  • ONION AND SWEET POTATO: Heat the olive oil in a large pot over medium high heat. Once shimmering, add in the onion. Saute for 2-3 minutes or until almost translucent. Stir in the 1/2-inch sweet potato chunks. Stir until quite tender, around 9-10 minutes. Add in the garlic and jalapeno. Stir for 1 minute. Stir in the chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, salt, and pepper. Stir for 1 minute longer, or until fragrant.
  • BEANS AND TOMATOES: Add the undrained chili beans, drained and rinsed black beans, and undrained petite diced tomatoes. Add in the vegetable stock.
  • COOK: Stir everything to combine and bring to a boil. Once it is boiling, reduce the heat to medium low and cover the pot. Allow to simmer for 8-15 minutes or until a good amount of the liquid is absorbed and the sweet potatoes are tender. The time will vary, depending on your stove. For best results, check the chili every 3-5 minutes and give it a good stir at each check to avoid burning or sticking to the bottom.
  • SEASON: Remove from the heat. Season to taste with any additional salt or pepper as needed. Add lime juice and cilantro.
  • ENJOY: Finish individual bowls with your favorite toppings. We top ours with a good handful of freshly grated sharp Cheddar cheese, another squeeze of lime, a spoonful of sour cream, fresh chopped avocado, and some more chopped cilantro. Don't forget the toppings; they add a lot!