Black Bean Sweet Potato Chili



1 Red Onion., peeled and diced

1/2 C Diced Bell Pepper (I used a mix of red, yellow, orange and green)

4 Cloves Garlic, minced

2 lb. Sweet Potatoes, peeled, diced

1 Can Diced Tomatoes

1 Can Rotel

2C Cooked Black Beans (about 2 cans, drained)*

2-4 C Vegetable Broth**

4T Taco Seasoning (1 packet), if you want yours less spicy use less

1/4tsp. Cinnamon

1/2 C Spinach, chopped

1 Block Bakers Chocolate

1/2 C Sour Cream (optional)

1/8C Cilantro (optional)

1T Olive Oil


-over medium high heat, heat oil.  Add in potatoes, onion, and peppers.  Sauté for about 5 minutes, add in garlic and taco seasoning.  Cook about 2 minutes, add in tomatoes, black beans, and taco seasoning.

-Continue to cook over low for about 4-6 hours or until potatoes are soft.  About 30 prior to serving add in cinnamon, cilantro chocolate, sour cream and spinach.

*If using dried beans, soak in water about 6 hours, drain add water and a bit of salt.  Boil, cook about 1 -1 1/2 hours.  Drain add to chili.

**Amount of liquid depends on how much is absorbed as it cooks, and also how thick or thin you want your chili.  I like mine on the thinner side so I used 4 C.

Great with sour cream on top. Enjoy!



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