Spicy Black Bean Chili

Ingredients

• 2 tablespoons olive oil

• 1 yellow onion, diced

• 4 cloves of garlic, minced

• 1 tablespoon red pepper flakes

• 1 teaspoon garlic powder

• 3.5 ounces (1/2 a can) chipotle peppers in adobo sauce, diced

• 1 sweet potato, peeled and diced

• 14.5 ounces (1 can) diced tomatoes

• 3 cups of vegetable stock

• 2 cans black beans, drained and rinsed

• 1 cup frozen corn

• 1/2 cup of sour cream

• 1/2 cup shredded cheese

• 1 avocado, chopped into chunks

• 1 lime, cut into quarters

Preparation

1. In a medium-large pot over medium heat, sauté two tablespoons of olive oil with your diced onion. Cook until the onion starts to sweat and then add 4 cloves of minced garlic, 1 tablespoon red pepper flakes, and 1 teaspoon of garlic powder. Sauté until the edges of the garlic and onion start to brown.

2. Add 3.5 ounces of diced chipotle peppers in adobo, 1 diced sweet potato, and 14/5 ounces of diced tomatoes. Stir well to combine everything. Then add 3 cups of vegetable stock and 2 cans of black beans and stir well to combine these ingredients. Reduce the heat to medium-low and let the mixture cook down until the sweet potatoes are fork tender. This should take about 20 minutes.

3. After the sweet potatoes are fork tender, add in 1 cup of frozen corn. Stir well and cook until the corn is defrosted (about 3 minutes).

4. Add the chili to bowls and top with your desired amount of sour cream, shredded cheese, avocado, and lime. The chili does freeze well if you make extras.

Notes

• Servings: ~ 6 people