Black Bean & Sweet Potato Chili

Prep Time:  30 minutes | Cook Time: 60 minutes | Serves: 4-6

Sweet potato, rich in antioxidants and fiber are low in fat and a favorite cool weather ingredient.  Although sweet potatoes are naturally sweet, they contain blood sugar regulating properties and are rich in Vitamins C, folic acid, potassium,  iron and B6.

Orange fleshed sweet potatoes are particularly rich in beta-carotene.  This hearty one pot vegetarian entree freezes well.  Add in your favorite ground grass fed meat if you are including animal protein in your diet

Ingredients

• 1-2 Tablespoons  coconut oil
• 3 cloves  Garlic, peeled and minced
• 1 large onion, minced
• 2 each  Sweet Peppers, medium dice
• 4 Medium  Sweet potato or garnet yams, peeled, medium dice
• 1 Tablespoon  chili powder
• 1 Tablespoon  cumin powder
• 2 teaspoon  oregano
• 1/4 teaspoon  cayenne pepper or a few dashes of hot sauce
• 1 teaspoon  natural salt
• 32 oz  Tomato diced or tomato puree
• 1-2 cups  Vegetable stock
• 4 Cups Black beans, cooked, drained
• 1 handful  Cilantro leaves, chopped

Method:

1. Preheat large soup pot over medium heat.  Add coconut oil, onion, garlic and peppers and saute for 4-5 minutes until softened and lightly browned.
2. Add sweet potato, chili powder, cumin, oregano, cayenne and salt to vegetables and cook for 3-6 minutes, stirring to coat sweet potato with spices.
3. Add diced tomato with juices, stock to pot and bring mixture to a boil.  Turn heat to medium low, cover pot with lid and simmer for 20 minutes or until sweet potato is softened.
4. Add drained black beans, stir to combine, cover pot with lid and continue to simmer for 30- 50 minutes or until sweet potato is very soft and chili is thick.
5. Remove cover and using a potato masher, mash some of the sweet potato and beans, this will thicken stew slightly.
6. Taste and adjust seasonings as needed.  If chili is too thick add additional stock, if it is too thin, remove cover and cook for a few minutes longer to reduce liquid.
7. Add chopped fresh cilantro and serve hot with your choice of accompaniments

Chefs notes:

• Substitute black beans for lentils, kidney beans, pinto beans.
• For a little more spice add 1-2 jalapeno peppers, minced and saute with sweet peppers.
• Offer a variety of toppings to serve with chili; salsa,  guacamole, shredded dairy free cheese or grated cheddar cheese, tortilla chips, minced scallion or your favorite toppings