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Chipotle Sweet Potato and Black Bean Chili
[Vegan]

Name: Chipotle Sweet Potato and Black Bean Chili [Vegan]
Yield: servings
Cuisine: NO info

SC By: Sam Carter

Author Bio

Sam has been a vegan for four years and started making changes toward a more... Read More

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Ingredients You Need for Chipotle Sweet Potato and Black Bean Chili [Vegan]

2 dried chipotle chilies
1 cup yellow onion, diced
1 cup green bell pepper, diced
2 cloves garlic, pressed or minced
1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch dice
1 28-ounce can diced tomatoes, undrained
1 1/2 cups cooked or 1 15-ounce can black beans, drained and rinsed
2 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon smoked paprika
Water, as needed

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How to Prepare Chipotle Sweet Potato and Black Bean Chili [Vegan]

Soak the chipotle chills in hot water for about an hour. Once soft, chop them and set aside. Reserve the soaking liquid.
In a large saucepan over medium heat, sauté the onion and pepper until the onion is just beginning to brown, about 5 minutes. Add small splashes of water to the pan to keep the vegetables from sticking.
Add the garlic and chopped chipotles and cook for 1 minute more. Add the chili powder, cumin and sweet potatoes and cook for a couple of minutes, stirring to coat the potatoes with the spices.
Pour in the tomatoes with their liquid, the reserved chipotle soaking water and just enough water to cover the vegetable mixture. Cover and bring to a boil. Lower the heat to a simmer and cook, covered, until the sweet potatoes are tender, about 30 minutes.
Add the beans and taste for seasonings. Adjust accordingly, add the smoked paprika and cook 10 minutes more, uncovered, to blend the flavors. Serve alone, with sprouted bread, or over your favorite grain.