Black Bean & Sweet Potato Chili

 A homemade vegetarian chili with a whole lot of flavor! 

Chilly weather ushers in chili and soup season in our home. I love a hearty and piping hot meal on the table during the colder months. It's a simple way to make the dining space cozy and bellies full and warm. Of course a cornbread or bread hot enough to make butter melt as soon as it hits the crusty surface is also a must. In the case of chili, we'll always pick the cornbread. 

In the last handful of years our we have gone between two chilis - a white chicken chili or a classic tomato chili. But I love variety and wanted to add something new to the dinner menu - something different enough that it stood out as a solid third option. Of course, the flavor needed to flow well with diced avocado for topping just like we do with the other two. Because avocado on chili is an absolute must! 

• What You'll Need
• Olive oil
• 1/2 yellow onion, diced
• 1 TSP minced garlic
• 1 large sweet potato, peeled and diced
• 2 TBSP chili powder
• 2 TSP paprika
• 1 TSP salt
• 32 oz vegetable broth
• 28 oz diced fire roasted tomatoes
• 2 (15oz) cans black beans, drained and rinsed
• Avocado for topping
• Monterey Jack cheese for topping

• What You'll Do
• In a large post or dutch oven, sauté the onion, garlic, and sweet potato until the onion is translucent. 
• Add the vegetable broth, fire roasted tomatoes, black beans, and spices, stirring until thoroughly mixed. 
• Bring to a boil, then lower the temperature to a simmer. 
• Let simmer for at least 30 minutes or until the sweet potatoes are tender. 
• Top with diced avocado and/or shredded Monterey Jack cheese