60 minutes
A hearty and flavorful chili dish made with black beans, sweet potatoes, and a blend of spices.
Coconut Oil, heated
tablespoons
Yellow Onion, finely chopped
each
to taste
Garlic Clove, smashed and roughly chopped
each
Light brown sugar, packed
tablespoons
teaspoons
teaspoons
teaspoons
cups
Chipotles In Adobo, finely chopped
each
Adobo Sauce
tablespoons
Sweet Potatoes, cut into one-inch pieces
0 lb
Black Beans, drained
0 cans
Crushed Tomatoes, fire-roasted if available
0 cans
Lime, juiced
each
as needed
Frozen Corn
0 oz
Avocado, for garnish
slices
Red Onion, for garnish
slices
1. Sauté Onion and Garlic
Heat the coconut oil in a large Dutch oven over medium heat. Add the finely chopped onion with a pinch of kosher salt, sautéing until translucent and soft, about 5 minutes. Add the smashed and roughly chopped garlic cloves and stir for about 1 minute until fragrant.
2. Add Spices and Deglaze
Sprinkle in the light brown sugar, ground cumin, garlic powder, and onion powder. Pour in the orange juice and simmer, deglazing the pot by scraping any browned bits.
3. Combine Remaining Ingredients
Stir in the chipotles in adobo, adobo sauce, sweet potatoes, black beans, and crushed tomatoes. Add the lime juice and water to cover the ingredients if necessary. Bring to a boil then reduce heat and simmer covered for 30-45 minutes or until sweet potatoes are tender.
4. Finish with Corn
Stir in the frozen corn and cook just until heated through.
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