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Roasted Sweet Potato and Black Bean Chili

Roasted Sweet Potato and Black Bean Chili
  • Meal

    Soup

  • Cusine

    Tex-Mex

Ingredients

2 lbs sweet potatoes

Salt and pepper to taste

2 Tbsp olive oil

1 medium yellow onion

1 red bell pepper

4 cloves garlic

2 1/2 cups vegetable broth

2 cans fire roasted diced tomatoes

1 ear corn

1 1/2 Tbsp ancho chili powder

2 tsp ground cumin

2

Cilantro

Directions

Preheat oven to 425 degrees. Place sweet potatoes on baking sheet, drizzle with 1 Tbsp olive oil and toss then season with 1/2 tsp salt and toss. Roast in preheated oven until tender, about 20 - 25 minutes, tossing once halfway through . Meanwhile, heat remaining 1 Tbsp olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes , then add bell pepper and saute 2 minutes longer. Add garlic and saute 2 additional minutes. Stir in 2 1/2 cups vegetable broth, tomatoes, fresh corn ancho chili powder, cumin and season with salt and pepper to taste. Bring to a light boil then reduce heat to low, cover and allow to simmer 10 minutes. Stir in black beans, cover and simmer 5 minutes longer. Gently toss in sweet potatoes and allow to just warm through , about 1 - 2 minutes. Thin with an additional broth if desired. Serve with desired toppings.