Eosinophilic Esophagitis Friendly Classic Sweet Potato and Black Bean Chili
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Learn more āIngredients
6 servings
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 Ā½ lb sweet potatoes (about 2 medium), peeled and cut into Ā¾-inch cubes
- 2 tbsp chili powder
- 1 Ā½ tsp ground cumin
- 1 tsp smoked paprika
- Ā½ tsp dried oregano
- 1 chipotle pepper in adobo sauce, minced, plus 1 tsp adobo sauce
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 Ā½ cups vegetable broth
- 1 tsp salt, plus more to taste
- Ā½ tsp black pepper
- 1 tbsp fresh lime juice
For serving
- sour cream, for serving (optional)
Can be omittedsour cream
- shredded cheddar cheese, for serving (optional)
Can be omittedshredded cheddar cheese
- fresh cilantro, chopped, for serving (optional)
- sliced scallions, for serving (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6ā8 minutes.
- 2
Add the garlic, chili powder, cumin, smoked paprika, oregano, chipotle pepper, and adobo sauce. Cook, stirring constantly, until fragrant, about 1 minute ā watch closely so the spices and garlic don't scorch.
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