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Sweet Potato and Black Bean Chili!
Did you know? Not all herb stems are created equal. When we cook with fresh parsley, thyme, or rosemary, we start by stripping the leaves from the stems. But cilantro stems are as delicious as the leaves, so we chop the stems and leaves together for this delicious, hearty, vegetarian soup.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Ingredients
- 1 white onion
- 2 Tablespoons olive oil
- ¾ pound peeled sweet potatoes, diced
- 1 teaspoon peeled fresh garlic, minced or grated
- 1½ cups cooked black beans
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne pepper, optional
- 1 cup diced tomatoes
- 1 cup vegetable stock
- 1 avocado
- 2 sprigs fresh cilantro
Instructions
Start the chili:
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Peel and coarsely chop the white onion, peel and dice sweet potatoes (about 1/2")
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In a large sauce pot over medium heat, warm 2 tablespoons olive oil until hot but not smoking. Add the onion and sweet potatoes, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent and the potatoes are just tender, 5 to 7 minutes.
While the onion and potatoes cook, prep the garlic and black beans:
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Finely chop, press, or grate enough garlic to measure 1 teaspoon.
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In a fine-mesh strainer, rinse the black beans.
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To the pot with the onion, add the garlic, chili powder, cumin, and as much cayenne pepper as you like and cook, stirring occasionally, until fragrant, about 1 minute. Add the black beans, diced tomatoes, vegetable stock, and ½ cup water, and season with salt and pepper. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, for 10 to 12 minutes.
Prep the garnishes:
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Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
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Coarsely chop the cilantro.
Serve:
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Ladle the chili into individual bowls. Garnish with the avocado and cilantro and serve.