Black Bean and Sweet Potato Chili

• Gluten free

• Meat

  • 3 Bacon strips

• Produce

  • 4 (15 oz. cans Black beans
  • 1 bunch Cilantro
  • 6 Garlic cloves
  • 1 Lime
  • 1 Sweet onion, chopped (2 cups, large
  • 1 Sweet potato, peeled + diced (2 cups, medium
  • 1 (14.5 oz. can Tomatoes

• Canned Goods

  • 2 cups Chicken broth

• Condiments

  • 2 tbsp Ketchup
  • 2 tsp Worcestershire sauce

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 Salt and fresh ground black pepper

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 2 cups Water

Found on littlebroken.com

Description

Ingredients

• 3 bacon strips*, chopped
• 1 large sweet onion, chopped (2 cups)
• 6 garlic cloves, minced
• 1 (14.5 oz.) can diced tomatoes
• 1 medium sweet potato, peeled + diced (2 cups)
• 4 (15 oz.) cans black beans, rinsed + drained
• 2 Tbsp. ketchup
• 2 tsp. Worcestershire sauce
• 1 Tbsp. chili powder
• 1 tsp. cumin
• 2 cups chicken broth
• 2 cups water
• 1 bunch cilantro, roughly chopped
• 1 lime, juiced
• salt and fresh ground black pepper

Directions

• In a large heavy duty bottom stockpot or dutch oven, cook bacon over medium heat until it renders its fat, about 3-4 minutes.
• Add onion and cook until soft, about 4-5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
• Stir in tomatoes, sweet potatoes, beans, ketchup, Worcestershire sauce, chili powder, cumin, chicken broth, and water. Season with salt and pepper, to taste.
• Cover, increase the heat to high, and bring to a boil. Then reduce the heat to medium and simmer, uncovered, for 20-30 minutes until liquid has slightly reduced and sweet potatoes are completely tender.
• Stir in cilantro and lime juice. Remove the chili from the heat.
• Puree 2 cups of chili in a food processor or blender and then stir the mixture back into the pot.
• Serve with cheddar cheese, green onions, sour cream, or tortilla strips, if desired.