Sweet Potato Black Bean Chili

chelseasmessyapron.com

Kelly Hess

1 and ½ tablespoons olive oil

½ large yellow onion, diced (~1 cup)

2 cups (~1 medium) peeled and chopped sweet potatoes

1 tablespoon minced garlic (~4 cloves)

1 tablespoon minced jalapeno (~½ of 1 full one), optional

1 tablespoon chili powder

1 teaspoon ground cumin

¼ teaspoon cayenne pepper

½ teaspoon onion powder

¼ teaspoon garlic powder

¾ teaspoon fine sea salt

¼ teaspoon freshly cracked pepper

1 can (16 ounces) BUSH'S® Pinto Beans in Mild Chili Sauce

2 cans (15.5 ounces EACH) black beans, drained and rinsed

1 can (14.5 ounces) fire-roasted petite diced tomatoes

1 and ½ cups vegetable stock (can use broth; chicken broth also works if you are not vegetarian)

2 to 3 tablespoons freshly squeezed lime juice

¼ cup diced fresh cilantro

Optional toppings: sour cream, Cheddar cheese

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