Eosinophilic Esophagitis Friendly Gluten Free Sweet Potato Black Bean Chili
Total time55 min
Prep time15 min
Cook time40 min
5.0(7)
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Learn more āIngredients
6 servings
- 2 tbsp olive oil
- 1 medium 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 tsp ground cumin
- 1 tsp smoked paprika
- Ā½ tsp dried oregano
- 1 chipotle pepper in adobo sauce, minced
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 cups chicken broth
- 1 tsp salt, plus more to taste
- Ā½ tsp black pepper
- 1 tbsp fresh lime juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- sour cream, for serving (optional)
Can be omittedsour cream
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6ā7 minutes.
- 2
Add the garlic, chili powder, cumin, smoked paprika, oregano, and chipotle pepper. Cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic and spices don't scorch.
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