Roasted Sweet Potato and Black Bean Chili
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Category
Soup
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Cusine
Tex-Mex
What do you need?
How to make?
Ingredients
2 lbs sweet potatoes
Salt and pepper to taste
2 Tbsp olive oil
1 medium yellow onion
1 red bell pepper
4 cloves garlic
2 1/2 cups vegetable broth
2 cans fire roasted diced tomatoes
1 ear corn
1 1/2 Tbsp ancho chili powder
2 tsp ground cumin
2
Cilantro
Directions
Preheat oven to 425 degrees. Place sweet potatoes on baking sheet, drizzle with 1 Tbsp olive oil and toss then season with 1/2 tsp salt and toss. Roast in preheated oven until tender, about 20 - 25 minutes, tossing once halfway through . Meanwhile, heat remaining 1 Tbsp olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes , then add bell pepper and saute 2 minutes longer. Add garlic and saute 2 additional minutes. Stir in 2 1/2 cups vegetable broth, tomatoes, fresh corn ancho chili powder, cumin and season with salt and pepper to taste. Bring to a light boil then reduce heat to low, cover and allow to simmer 10 minutes. Stir in black beans, cover and simmer 5 minutes longer. Gently toss in sweet potatoes and allow to just warm through , about 1 - 2 minutes. Thin with an additional broth if desired. Serve with desired toppings.