Black Bean Sweet Potato Chili
Ingredients
- 1 tablespoon olive oil
- 2 cups mushrooms, diced
- 1 small onion, diced
- 1 medium sweet potato, cut into roughly in. pieces
- 2 cloves garlic, minced
- 1 teaspoon sea salt (to taste)
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (to taste)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon hot pepper flakes (to taste)
- 14 oz canned diced tomatoes
- 2 cups cooked or canned black beans, drained and rinsed
- 2 cups frozen corn
- 1/2 cup water or vegetable broth
- 2 cups kale, de-stemmed and roughly chopped
- Avocado, pickled onions, and chives for topping
Instructions:
- Heat a large pot over medium heat. Once the pan is hot, add the olive oil and the mushrooms. Sauté for five minutes, avoiding stirring, to sear the mushrooms* and reduce the water content.
- Add the onion and cook for another 2-3 minutes, or until softened and fragrant.
- Add the sweet potato and cook for 3-4 minutes.
- Stir in the garlic, followed by the salt, cumin, black pepper, cayenne pepper, paprika, and pepper flakes. Cook another 30 seconds, until fragrant.
- Pour the tomatoes into the pot and stir to combine. This will lift any spices that may be sticking to the base.
- Add the black beans, corn, and water or broth. Increase the heat to bring the chili to a low bowl, then reduce and simmer, covered, for 25-30 minutes.
- After simmering, the sweet potato should be fork-tender. Remove the chili from the heat and stir in the kale.
- Serve hot, topped with avocado, pickled onions, and herbs, or other toppings as you like.
- Leftovers will keep for 2-3 days, refrigerated in a sealed container, and can be frozen for up to a month.