Everglades Sweet Potato & Black Bean Chili

Equipment

• Large pot with lid
• cutting board
• knife
• wooden spoon

Ingredients (for 4 servings)

• 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.

Skill taught

Building flavor in a one-pot chili by softening vegetables before simmering.

Affordable substitution

Use pinto beans or canned corn.
Party option: Keep warm in a slow cooker set to a safe hot-holding setting and offer separate bowls of toppings.
Relaxed option: Serve over a small scoop of rice or with warm cornbread.

Leftovers and storage

Refrigerate up to 3 days or freeze for up to 2 months. Reheat until steaming hot.

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