Sweet Potato Chili

SERVES 4-6

INGREDIENTS

  • 1 ½ Tbsp olive oil, divided

  • 1 medium red onion, chopped

  • 3 garlic cloves, minced

  • 3 medium sweet potatoes, peeled & finely chopped

  • 2 Tbsp chili powder

  • 1 Tbsp cumin

  • 1 tsp dried oregano

  • ½ tsp paprika

  • Pinch cayenne pepper

  • ½ tsp kosher salt

  • ¼ tsp black pepper

  • 28 oz. can diced tomatoes

  • 6 oz. can tomato paste

  • 2 c chicken broth

  • 1-15 oz. can black beans, rinsed and drained

  • 1-15 oz. can black eyed peas or cannellini beans, rinsed and drained

  • ½ c cilantro, minced

Garnish

  • Green onions, minced

  • 1 avocado, diced

  • Greek yogurt

DIRECTIONS

  1. Heat 1 Tbsp oil in a large pot over medium-high heat. Add onion and sauté until softened, around 2-3 minutes.

  2. Add garlic and sauté another 30 seconds.

  3. Add remaining 1/2 Tbsp (1+1/2 tsp) oil and sweet potatoes to the pot. Cook for 4 minutes, stirring occasionally.

  4. Stir in the spices, diced tomatoes, tomato paste, and broth. Simmer for 10 minutes.

  5. Add rinsed beans and cook for another 5-10 minutes. Remove from heat and stir in cilantro.

  6. Serve with toppings as desired.

All recipes courtesy of Youth Chef Academy  by FoodRight, Inc.

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