A vegetarian dinner the whole family can get behind! Helpful hint! To avoid waste, place the leftover chilis in adobo sauce by twos into snack size baggies and freeze for later use. You can also use less than one chili if you are sensitive to heat.Gluten Free, Vegetarian, Soy-Free
4 Servings, 580 Calories/Serving
This is Sun Basket’s family-friendly, gluten-free spin on an indulgent classic.
Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then cut each half lengthwise into ½-inch-wide wedges.
On a sheet pan, toss the sweet potato wedges with 2 tablespoons olive oil and season generously with salt and pepper. Spread in an even layer and roast, turning once halfway through cooking time, until tender and lightly browned, about 40 minutes. While the sweet potatoes roast, prepare the chili.
In a medium size sauce pot over medium-high heat, warm 2 tablespoons olive oil until hot but not smoking. Add the mirepoix (diced onions, carrots, celery), season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Stir in the chili spice blend, and 1 chile in adobo (or less if you are sensitive to heat) and cook until fragrant, about 1 minute. Add the black beans, tomatoes, and ⅓ cup water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, 3 to 5 minutes. While the chili simmers, prepare the lime yogurt and jicama sticks.
Peel jicama and cut into sticks, set aside.