Sweet Potato Chili

Comfort food at it's finest with this dish! So warm, delicious, and soothing for a brisk fall evening. Perfect for anytime of the year, really!

Enjoy this chili on it's own or over a bed of chopped romaine and baked sweet potato. I love to top with a dollop of Nutritarian Sour Cream.

Category
Prep Time10 minsCook Time10 minsTotal Time20 mins
 ½ of one sweet yellow onion, chopped
 2 cups black beans
 ½ cup corn
 28 oz stewed tomatoes
 1 tbsp cumin
 1 tsp chili powder [or hatch, ancho, etc.]
 ½ tsp turmeric
 ¼ cup salsa
 2 dashes smoked paprika
 4 - 6 cloves garlic
 ½ of one baked sweet potato
  cup Cheese-y Hummus Dip
1

Saute chopped onions and spices with a little liquid from the stewed tomatoes on medium heat until tender.

2

Add tomatoes, black beans, and corn.

3

In a blender, combine garlic cloves, Cheese-y Hummus Dip, baked sweet potato, and about 1 cup of the soup and blend until creamy.

4

Pour into soup, add salsa, and stir. Simmer for about 10 minutes.

 

Ingredients

 ½ of one sweet yellow onion, chopped
 2 cups black beans
 ½ cup corn
 28 oz stewed tomatoes
 1 tbsp cumin
 1 tsp chili powder [or hatch, ancho, etc.]
 ½ tsp turmeric
 ¼ cup salsa
 2 dashes smoked paprika
 4 - 6 cloves garlic
 ½ of one baked sweet potato
  cup Cheese-y Hummus Dip

Directions

1

Saute chopped onions and spices with a little liquid from the stewed tomatoes on medium heat until tender.

2

Add tomatoes, black beans, and corn.

3

In a blender, combine garlic cloves, Cheese-y Hummus Dip, baked sweet potato, and about 1 cup of the soup and blend until creamy.

4

Pour into soup, add salsa, and stir. Simmer for about 10 minutes.

Sweet Potato Chili
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