Sweet Potato Black Bean Chili

Sweet potatoes are a great addition to a vegetarian chili, and they pair well with black beans.  Serve with any of your favorite chili toppings.

Sweet Potato Black Bean Chili

Serves 6
Time: 1 hour

Ingredients:

1 TBS canola oil
2 cups chopped onion
4 medium cloves garlic, chopped
Kosher salt
2 TBS chili powder
1 TBS cumin
One 14 oz can tomatoes with juice
1 1/2 cups vegetable broth
Two 14 oz cans black beans, drained and rinsed
2 sweet potatoes, peeled and diced into 1" chunks
1 cup frozen or dried corn
1 TBS apple-cider vinegar
Salt
Pepper

Directions:

1. In large saucepan, heat the oil over medium heat.  Add in the onions and cook until translucent, about 5 minutes.  Add the garlic, allowing it to become fragrant, about 30 seconds.  Add the remainder of the spices and cook until fragrant, about 1 minute.

2.  Turn the heat to high and deglaze the pot with 3/4 cup water, scrapping the sides of the pot and allowing the liquid to evaporate, about 2 minutes.  Turn the heat back down to medium and add the tomatoes, BBQ sauce, and broth.  Bring to a simmer.

3. Add the beans and sweet potatoes, cooking the chili over medium heat until the sweet potatoes soften, about 30 minutes.  Spear a piece with a fork to check softness.

4. Add the corn and cook for about 10 minutes longer.  Finish the chili with the apple-cider vinegar, and season with salt and pepper.