Two-Bean and Sweet Potato Chipotle Chili
"I didn't miss the meat at all. Good stuff. Recipe courtesy of Spilling the Beans. I skipped the brown sugar or syrup (I prefer savory to sweet)."
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- canola oil or olive oil
- 1 onion, chopped
- 1 red bell pepper, seeded and chopped
- 3 -4 garlic cloves (crushed or chopped)
- 1 medium sweet potato, peeled and cut into 1/2 inch pieces
- 28 ounces diced tomatoes (or stewed or whole)
- 19 ounces cooked black beans
- 19 ounces cooked kidney beans
- 10 ounces beef broth (or onion broth or vegetable broth or a bottle of Stout like Guinness)
- 1 tablespoon chili powder
- 1 tablespoon brown sugar (or maple syrup)
- 2 teaspoons ground cumin
- 1 tablespoon chopped canned chipotle chile in adobo (optional)
- 2 teaspoons ground cumin
- 1⁄2 teaspoon salt
directions
- In a large heavy pot, heat a drizzle of oil over medium-high heat.
- Saute the onion and red pepper for about 5 minutes, until soft.
- Add the garlic and cook for another minute or two. Add the sweet potato, tomatoes, beans, broth, chili powder, brown sugar, chipotle, cumin, and salt and bring to a simmer.
- Turn the heat to low, cover, and let simmer for about 30 minutes. Serve immediately or cool completely and refrigerate overnight, then reheat the next day.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
