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Black Bean-Sweet Potato Chili

This chili is a twist on a classic comfort food dish that most everyone loves. The sweet potato puree in this version really gives the chili a different and welcome new flavor. When I made this I thought it would probably taste pretty good, but I had no idea that it would get such outstanding reviews from my children and especially my husband! Enjoy this with some homemade spelt biscuits or texas skillet bread*.

whole-foods-for-the-holidays-buttonIn a 4-quart pot, melt the oil over medium-high heat. Add onions and bell pepper, cook for a few minutes until slightly softened. Add ground lamb (or beef) to the pot and cook until just barely any pink remains. Add minced garlic, chili powder, and oregano; stir to combine.

Next add in the sweet potato puree, canned tomatoes with their juice, and the broth (or water); stir until mixed through. Bring to a boil. Add the frozen corn and canned/drained black beans, stir once more. Reduce heat and let simmer for 10 to 15 minutes, the chili should thicken/reduce slightly. Season with salt and pepper, to taste along with a little cayenne (for spice, optional).

To serve, garnish with sour cream and chopped fresh cilantro if desired.

Makes 6 servings.