This is a slight reboot of a recipe I posted last year simply called Sweet Potato and Black Bean Chili. Staying true to my use-what-I-have-on-hand roots I, well, used what I had on hand and made a similar dish with a spicy twist. Topping the result with avocado added a cool creaminess that really made it a complete meal.
I decided to revisit this recipe to enter the No More ‘Mallows! Blogger Recipe Contest. The idea is to celebrate the versatility of sweet potatoes.
How fun is that?
Even though I could make this 10 different ways I’ll post my latest version below for the contest. Remember to use what you have on the hand. The key to the recipe is the combination of black bean, sweet potato and diced tomatoes everything else can vary based on your taste and what you have in the fridge and pantry. Have fun with it!
- 1 Small sweet onion chopped
- 1 Sweet Potato with skin
- 1 bell pepper
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp dried cumin
- 1/4-1/2 tsp red pepper flakes depending on taste
- 1 tbsp lime juice
- splash of tabasco (optional)
- 1 10oz can of diced tomatoes with green chilis
- 1 can black beans drained and rinsed
- 1 avocado
- Dried cilantro and finely shredded mexican cheese blend for garnish
Heat a medium-sized pot over medium-high heat. Spray with non-stick cooking spray and cook the onions with a small pinch of salt until just turning transparent and slightly browning.
While the onion is cooking cut up the sweet potato into small cubes. Add the sweet potato to the pot with the onion.
Continue to cook and occasional toss while you chop the green pepper. Add the pepper to the pot and the dry spices. Toss.
At this point your pot will be getting dry and possibly sticking. That’s ok. Add the can of diced tomatoes plus 1/3 a can of water and scrape up all that yummy goodness from the bottom of the pan. Add the lime juice and tabasco.
Add black beans and stir everything together.
Bring the chili to a boil then lower to a simmer and cover. Cook 20 minutes covered and then another 10 minutes or so uncovered until the sweet potato softens a bit.
Serve 1 cup with 2 slices of avocado (~20g,) a pinch of Mexican cheese blend and a sprinkle of dried cilantro on top.
|Servings||Amt per Serving|
|5||1 cup chili + avocado|
|200||3g||9g||old: 3.5||new: 5|