|7 min||37 min||6|
|1 tbsp||Extra virgin olive oil|
|1 onion(s)||Sweet onion (diced)|
|3 clove(s)||Garlic (minced)|
|2 large potato||Sweet potato (peeled and chopped)|
|1 1/2 tbsp||Ancho chili powder|
|1 dash||Black pepper|
|1 dash||Paprika, smoked|
|1 can (28oz)||Tomatoes, canned, stewed|
|4 cup||Chicken broth (stock), low sodium|
|2 tbsp||Tomato paste, canned|
|2 can (15oz)||Black beans, canned|
Heat the olive oil over medium heat.
Add the onion and cook until softened and lightly browned, about 5-7 minutes.
Add the garlic and cook one more minutes.
Next, add the sweet potato, chili powder, cumin, salt, pepper, smoked paprika, and cinnamon. Stir until the sweet potatoes are coated with the spices.
Next, add the diced fire-roasted tomatoes, 3 cups of the stock, and the tomato paste. Bring it to a boil, and then reduce the heat and allow the mixture to simmer until the potatoes are soft, about 30 minutes.
Stir in the black beans and cook until they are warmed, a few minutes more.
If the chili is too thick for your preference, add another cup of stock.
Serve with fresh cilantro and lime wedges. <—–Although optional, I highly recommend using the cilantro and lime! The cilantro and lime juice compliments and balances the flavors nicely. Enjoy!