Sweet Potato and Black Bean Chili Recipe

Sweet Potato and Black Bean Chili Recipe

Prep Time: 
Cook time: 
Olive Oil
2 (14.5oz)
Cans fire roasted diced tomatoes
1 Pkg
Aneto chicken broth
1 Tbsp
Tomato paste
½ Tsp
Chili powder
½ Tsp
Onion powder
1 Tsp
15.5 Oz
Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
Cooked Matiz paella rice

2 tbsp. olive oil

large onion, diced

1 poblano pepper, seeded and diced
2 garlic cloves, minced
2 tbsp. chili powder
2 tsp. ground cumin
¼ tsp. ground cinnamon
2 sweet potatoes, peeled and cut into 1/2-inch cubes

1 (15oz.) can diced fire-roasted tomatoes

2 cans (15 oz. each) black beans, rinsed and drained

4 cups Aneto Vegetable Broth

Salt & pepper to taste

Garnishes: Diced avocado, chopped cilantro, lime wedges, tortilla chips

  1. Heat olive oil in a nonstick Dutch oven over high heat, onion and poblano pepper until translucent, about 5 minutes. Add the garlic, chili powder, garlic, cumin, and cinnamon; cook 1 minute longer. Stir in the sweet potatoes, beans, tomatoes and vegetable broth.
  2. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until sweet potatoes are tender. Season generously with salt and pepper
  3. Add garnishes and serve immediately.
sliced carrots

About this recipe

Chiveschopped celery