Savor the Flavor: Chef Bryan Woolley’s Irresistible Sweet Potato and Black Bean Chili
Indulge your taste buds with Chef Bryan Woolley’s mouthwatering Sweet Potato and Black Bean Chili. Packed with wholesome ingredients and bursting with flavor, this hearty chili is the perfect comfort food for chilly days. Get ready to elevate your dining experience with this sensational recipe that combines the goodness of sweet potatoes, black beans, and an array of spices. I like servings my cornbread with this recipe.
Ingredients
2 tablespoons olive oil
1 diced onion
3 minced garlic cloves
1 peeled and diced sweet potato
1 diced red bell pepper
1 minced jalapeno pepper (optional)
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper (optional)
1 can (15 ounces) black beans
1 can (15 ounces) diced tomatoes
1 cup vegetable broth
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions
1
Heat 2 tablespoons of olive oil in a large pot. Sauté diced onion and minced garlic until translucent and fragrant.
2
Add diced sweet potato, red bell pepper, and optional jalapeno pepper. Cook until vegetables soften.
3
In a bowl, combine chili powder, cumin, paprika, oregano, and optional cayenne pepper. Stir the spice mixture into the pot, coating the vegetables evenly.
4
Add can of black beans, diced tomatoes (with juices), and vegetable broth. Stir well and season with salt and pepper.
5
Bring to a boil, then simmer covered for 20-25 minutes until sweet potatoes are tender.
6
Taste and adjust seasonings. Mash some sweet potatoes and beans for a thicker chili if desired.
7
Serve hot, garnished with fresh cilantro and a squeeze of lime juice. Pair with warm tortillas or cornbread.
Tags:
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