{
  "id": "CAT04-R22",
  "slug": "cat04-r22-everglades-sweet-potato-and-black-bean-chili",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat04-r22-everglades-sweet-potato-and-black-bean-chili.html",
  "title": "Everglades Sweet Potato & Black Bean Chili",
  "category": "Meals (Cuban-FL, citrus, pork, chicken, rice)",
  "category_id": "CAT04",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 15,
  "cook_time_minutes": 35,
  "total_time_minutes": 50,
  "primary_cooking_method": "STOVE",
  "primary_food": "black_beans",
  "vegetarian": true,
  "allergens": [],
  "ingredients": [
    "1 tablespoon olive oil",
    "1 medium onion, diced",
    "1 red bell pepper, diced",
    "2 medium sweet potatoes, peeled and cut into ½-inch cubes",
    "2 cans black beans, rinsed and drained (15 oz / 425 g each)",
    "1 can diced tomatoes (14.5 oz / 411 g)",
    "1½ cups vegetable broth (360 ml)",
    "1 cup corn kernels, fresh or frozen (165 g)",
    "1 teaspoon ground cumin",
    "½ teaspoon mild chili powder",
    "½ teaspoon salt",
    "Black pepper",
    "lime wedges",
    "chopped cilantro",
    "optional"
  ],
  "directions": [
    "1. Warm olive oil in a large pot over medium heat. Add onion and bell pepper; cook 5 minutes until softened.",
    "2. Add sweet potatoes, beans, tomatoes, broth, cumin, chili powder, salt, and pepper.",
    "3. Bring to a gentle boil, then cover and simmer 20–25 minutes, stirring occasionally, until sweet potato is tender.",
    "4. Stir in corn and cook uncovered for 5 minutes. Taste and adjust seasoning.",
    "5. Serve with lime wedges and optional cilantro."
  ],
  "food_safety": "Refrigerate leftovers promptly in shallow containers."
}