Sweet Potato Chili

Prep time

5 mins

Cook time

1 hour

Total time

1 hour 5 mins

Before making this recipe be sure to soak the dry beans for 8 hours before cooking. Beans, especially kidney beans, must be fully cooked and tender before eaten. To save time (but not money) use canned beans.

Serves: 6-8

Ingredients

• 1 tablespoon canola oil
• ½ yellow onion, diced
• 3 cloves of garlic, minced
• 1 jalapeño pepper, minced
• 1¼ cup soaked raw black beans (or 2 15-oz cans, drained & rinsed)
• 1¼ cup soaked raw kidney beans (or 2 15-oz cans, drained & rinsed)
• 1 24-oz can of diced tomatoes
• 1 sweet potato, diced
• 1 tablespoon cumin powder
• 1 tablespoon chili powder
• 2 teaspoons salt
• 3 cups raw spinach
• 1½ cups uncooked rice
• ⅓ bunch fresh cilantro, minced

Instructions

1. Warm the oil in a dutch oven on medium heat, then add the onions, garlic, and jalapeño pepper to sauté.
2. Once the onions have softened, add the soaked and rinsed raw beans.
3. Then add 6 cups of water, and bring it to a simmer. NOTE: If you are using canned beans, add them at this stage but only use 1 cup of water and skip the hour of bean cooking.
4. Cook the beans until tender, about 1 hour. Add more water if necessary.
5. While the chili is cooking, cook the rice following the package instructions.
6. Add the diced tomatoes, sweet potato, cumin, chili powder, and salt. Continue cooking until the sweet potatoes are tender, about 20 minutes.
7. Add the spinach, and cook for another 5 minutes.
8. Season to taste with more salt and spices if necessary, then serve over the cooked rice and garnished with fresh cilantro.