Typically when I make a big batch of chili, it lasts about a week around here.. this chili lasted only two days! Surprisingly simple to make, affordable ingredients, and it’s vegetarian, which no one seemed to notice until they were down to the last few spoonfuls. It’s spicy, zesty, hearty, and pairs perfectly with tortilla chips or my Jalapeño Cheddar Skillet Cornbread I shared yesterday!
(makes 6-8 servings)
1 Tbs olive oil
1 medium yellow or white onion
2 large sweet potatoes, scrubbed clean and chopped into small chunks
1 Tbs chili powder
1 tsp ground cumin
1/2 tsp garlic powder
2 roma tomatoes, finely chopped
1 jalapeño pepper, ribs and seeds removed, finely chopped
2 cups vegetable stock
Juice from 1 lime
1 (15oz) can of black beans, lightly drained
Salt and pepper to taste
Chopped green onion
Heat olive oil in a large pot over medium heat. Add chopped onions and saute 2-3 minutes or until translucent. Add sweet potatoes, chili powder, cumin, and garlic powder and stir until evenly coated. Cook for 2-3 more minutes. Next add tomato, jalapeño, vegetable stock, and lime juice. Depending on how beefy your sweet potatoes are you may want to add an extra half cup to a whole cup of water. Just enough so that the vegetables are submerged. Stir and bring mixture to a boil over high heat. Reduce heat, stir in black beans, and season with salt and pepper. Cover with a lid and simmer for 25-30 minutes or until sweet potatoes are tender. Give one a stab with a fork and if it pierces through, it’s all set! While your chili is simmering you can get your cornbread rolling. Follow my recipe here!
Dish it up into bowls, add toppings, and serve!