This was a highly requested recipe video ever since I have shown it in my “What I Ate Today” videos. I originally got the recipe from FOOD52 and have made a few changes with the spices. Here is the originally recipe:
Ingredients:
Serves 6
1 1/2 cups dried black beans
4 cups sweet potato, diced into 3/4 inch cubes
1 tablespoon olive oil
2 cups chopped white or yellow onion (about one medium to large onion)
2 cloves garlic, minced
1 chipotle pepper en adobo, chopped finely
2 teaspoons cumin powder
1/2 teaspoon smoked paprika
1 tablespoon ground chili powder
1 14 or 15 ounce can of diced tomatoes
2 cups vegetable broth (and more as needed)
Sea salt to taste
1/4 cup chives, snipped into small pieces
1 large Haas avocado
1. Heat the oil in a large pot over medium heat. Add the onion and sautƩ until tender and translucent, about 8 minutes. Then add the sweet potatoes and garlic and sautƩ until the garlic is fragrant and the sweet potatoes are just becoming tender, 8 to 10 minutes. Add the chipotle in adobo, chili powder, cumin, and paprika and cook, stirring constantly, until the spices are very fragrant. Stir in the tomatoes, beans and broth and bring to a boil. Decrease the heat to maintain a simmer. Cook, stirring occasionally, until the sweet potatoes are tender, 30 to 35 minutes, adding more broth as needed to achieve desired consistency. Season with salt to taste.
2. Let the chili sit for a few minutes so the flavours meld. Serve topped with the avocado and chives.
serves 6
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