Sweet Potato and Black Bean Chili
1 tablespoon onion powder
1 teaspoon garlic powder
2 tablespoons chili powder
4 teaspoons ground cumin
½ teaspoon ground chipotle chili powder (optional, adds a spicy kick)
¼ teaspoon salt
1 tablespoons olive oil
3 medium size sweet potatoes, peeled and diced
2 ½ cups water or chicken stock
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans fire roasted diced tomatoes (or regular diced tomatoes)
2 tablespoons honey
- In a small bowl mix together all the spices (first 6 ingredients). Set aside.
- In a large dutch oven or soup pot heat the olive oil on medium. Add sweet potatoes and spice mixture. Cook until spices are fragrant, about 3-4 minutes.
- Add water or chicken stock, black beans, diced tomatoes, and honey. Bring to a boil then simmer for 40 – 50 minutes or until sweet potatoes are soft.
- Serve hot. This can be garnished with light sour cream or plain greek yogurt and a little shredded cheese.
If using a crockpot, follow steps 1 and 2 and then place all ingredients into crock pot. Cook on high for about 4-5 hours or until sweet potatoes are soft.