Sweet Potato and Black Bean Chili
By Marge Perry & David Bonom
The smoky, sweet and spicy flavors blend beautifully in this sultry twist on chili. Make it meatless by omitting the bacon and adding ¼ teaspoon smoked paprika, and using vegetable broth in place of the chicken broth.
- Course: Soup
INGREDIENTS
- Chicken Broth
- chili powder
- Dried Oregano
- garlic cloves
- ground chipotle pepper
- ground cumin
- Jalapeño pepper
- medium onions
- no salt added black beans
- no salt added fire roasted diced tomatoes
- quick cooking barley
- Salt
- Sweet potatoes
- thick cut smoked bacon
DIRECTIONS
- Heat a 6-quart saucepan over medium heat. Add the bacon and cook until browned and crisp, about 7-8 minute. Transfer bacon with a slotted spoon to a plate covered with paper towel.
- Pour off all but 2 tablespoons of the bacon fat from the saucepan and return to the stove over medium-high heat. Add the sweet potatoes, onions and jalapeño pepper