Sweet potato-black bean chili by Mama Steph

Simple, delicious and filling cool-weather recipe

Sweet potato-black bean chili by Mama Steph
Sweet potato chili by Mama Steph
Sweet potato chili by Mama Steph
Sweet potato chili by Mama Steph (East Texas Kitchen/KLTV/KTRE)
Sweet potato-black bean chili by Mama Steph

TYLER, TX (KLTV) - It’s always a good idea to try out new ways to eat delicious, affordable, and good-for-you sweet potatoes! Here’s an easy recipe you can use anytime to enjoy the savory side of sweet potatoes.

Sweet potato-black bean chili by Mama Steph

Ingredients:

4 cups cubed raw sweet potatoes (about 3 medium potatoes)

1 medium onion, chopped

1 tablespoon olive oil

1 clove garlic, minced

1 tablespoon cumin

1/2 teaspoon ancho chili powder

15-ounce can black beans

2 cups (about a 15 ounce jar) chunky salsa

4 cups chicken broth

Method:

In a Dutch oven or soup pot, place oil and onions over low heat. Sprinkle with 1/2 teaspoon salt. Allow the onions to cook until soft and translucent, stirring occasionally.

Add the garlic, spices, potatoes, salsa, and broth, stirring together well. Allow to come to a simmer, stirring frequently. Simmer for about 15 minutes, then add the beans. Simmer for another 10 minutes, or until the potatoes are tender.

Serve topped with a sprinkle of cheddar cheese, a dollop of sour cream or guacamole, or whatever sounds good to you.

Tip: You can try this recipe with cubed butternut squash instead of sweet potatoes, or perhaps a mixture of the two. You can also use pinto beans instead of black beans, if you have them on hand or prefer them. Enjoy!

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