Sweet Potato and Black Bean Chili

Instructions

1. Step 1

   Heat the olive oil in a large pot over medium heat. Add the onion and red bell pepper and cook until softened.

   Timer: 6 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 1.0 piece Onion, 1.0 piece Red Bell Pepper

   Cookware: large pot, wooden spoon

2. Step 2

   Add the garlic, chili powder, cumin, smoked paprika, oregano, and tomato paste. Stir over medium heat until fragrant and the tomato paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 16.0 gr Chili Powder, 2.0 gr Dried Oregano, 16.0 gr Garlic, 4.0 gr Ground Cumin, 4.0 gr Smoked Paprika, 30.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

3. Step 3

   Stir in the sweet potato, tomatoes, black beans, vegetable stock, salt, and black pepper until evenly combined.

   Ingredients used: 500.0 gr Black Bean, 800.0 gr Canned Tomato, 1.0 gr Ground Black Pepper, 8.0 gr Salt, 700.0 gr Sweet Potato, 500.0 ml Vegetable Stock

   Cookware: large pot, wooden spoon

4. Step 4

   Increase to high heat and bring the chili to a boil.

   Timer: 5 min (fixed)

   Cookware: large pot, wooden spoon

5. Step 5

   Reduce to low heat and simmer uncovered, stirring occasionally, until the sweet potato is tender and the chili has thickened.

   Timer: 25 min (fixed)

   Cookware: large pot, wooden spoon

6. Step 6

   Press some of the beans and sweet potato against the side of the pot with the spoon, then stir them back into the chili.

   Timer: 2 min (fixed)

   Cookware: large pot, wooden spoon

7. Step 7

   Remove the pot from the heat. Stir in the lime juice and cilantro, then ladle the chili into bowls.

   Ingredients used: 15.0 gr Cilantro, 1.0 piece Lime

   Cookware: ladle, large pot, wooden spoon