Sweet Potato & Black Bean Chili with Avocado

Updated at: Thu, 17 Aug 2023 11:36:37 GMT

Step 1

Wash and dry the fresh produce.

Step 2

Peel and small dice the onion into ¼-inch pieces; transfer to a small bowl.

Step 3

Peel and mince the garlic; transfer to a small bowl.

Step 4

Preheat a medium saucepan over medium heat.

Step 5

Drain and rinse the beans; set aside.

Step 6

Once the saucepan is warm, add coconut oil and swirl to coat the bottom.

Step 7

Add the onion to the saucepan; cook, stirring frequently, until softened, 3 to 5 minutes.

Step 8

While the onion cooks, peel and medium dice the sweet potatoes into ½-inch cubes; leave on cutting board.

Step 9

Add the garlic and sweet potatoes to the saucepan and stir to combine; cook, stirring occasionally, for 2 to 4 minutes.

Step 10

Add the beans to the saucepan and season with chili powder, cumin, salt, and pepper. Stir until fragrant, 15 to 30 seconds.

Step 11

Add the diced tomatoes to the saucepan and stir to combine. Bring to a boil, then reduce the heat to medium-low and cover with a lid. Cook the chili until the sweet potatoes are tender, 5 to 7 minutes.

Step 12

While the chili cooks, halve the avocados lengthwise and twist to open, then remove the pit with a knife or spoon; scoop out and medium dice the flesh. Transfer to a small bowl.

Step 13

Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Stir half into the chili and transfer the rest to a small bowl (for garnishing).

Step 14

To serve, spoon the chili into a bowl and garnish with the avocado and remaining cilantro. Enjoy!

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