Sweet Potato & Black Bean Chili

1 ½ - 2 tbsp olive oil

1 large sweet potato, peeled & cut into small cubes

1 large shallot, dices

2 cloves garlic, finely diced – optional

1 tsp chili powder

2 tsp ground cumin

1 tsp citrus chili powder

½ tsp salt

1 cup vegetable broth

1½ cup water

Black beans, 2 - 15 oz cans, drained & rinsed

Fire roasted diced tomatoes, 1 - 14 oz can with juice

4 tsp lime juice

½ cup fresh cilantro, chopped

I like to prep all my ingredients before I start. Then the cooking part is simple!

Combine chili powder, cumin, citrus chili powder & salt in small dish. Set aside.

Heat olive oil in Dutch oven over medium-high heat.

Add sweet potato & shallot. Cook, stirring often until shallot begins to soften. About 3-5 minutes.

Add garlic, if using. Add spice mixture & stir constantly for about a minute

Add vegetable broth & water. Bring to simmer. Cover & reduce heat to maintain gentle simmer.

Cook until sweet potato is tender. About 10-15 minutes.

Add beans, tomatoes & lime juice. Increase heat to high & bring to a simmer, stirring often. Simmer until liquid is slightly reduced, about 5-10 minutes.

Remove from heat & stir in cilantro.

 Topping Suggestions:

   Fresh cilantro

   Grated cheese (like cotija or parmesan)

   Avocado

   Sour cream or plain Greek yogurt

   A little squeeze of fresh lime

Serve with your favorite crusty GF bread, tortilla strips or GF crackers.

This chili freezes well.

Notes:

This recipe is loosely based on a couple of recipes, but mostly my own concoction.

I’m not a huge fan of garlic, so I don’t use it. But if you like, definitely add it!

I really like the citrus chili powder, especially with the lime juice. But you can also use your favorite chili powder. If you like a little more heat, try ground chipotle chili – but start with just ½ tsp. If you like a lot of spice, consider ground cayenne pepper – again start with just a little & taste before adding more.