Black Bean Sweet Potato Chili February 25, 2019 by Jill Foucre Leave a Comment Black Bean Sweet Potato Chili 2019-02-26 01:38:19 Print Ingredients 1 onion chopped 2 cloves garlic minced 1 poblano pepper diced 1 tablespoon olive oil 1 1/4 teaspoon cumin 1 tablespoon chili powder 15 ounces crushed tomatoes 8 ounces vegetable broth 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon dried oregano 1 large carrot peeled and diced 1/2 cup diced sweet potato 1 cup frozen corn 37.5 ounces black beans drained, but not rinsed 1/2 cup salsa 2 bay leaves 14 ounces petite diced tomatoes 1 1/4 teaspoon cornstarch Toppings Monterey Jack cheese or Feta Cilantro Instructions Heat the olive oil in a large pot over medium high heat. Add the diced onion and sauté for 5 minutes until tender and golden. Add the garlic and poblano pepper and sauté another minute until fragrant. Add the cumin and chili powder and sauté another 2 minutes. Lower heat to medium-low and stir in the crushed tomatoes and broth (reserve 1/4 cup of broth), scraping to remove any browned bits in the pan. Add the remaining ingredients except the cornstarch and toppings. In a small bowl whisk together the reserved 1/4 cup broth and cornstarch until smooth. Pour the cornstarch slurry into the chili pot. Stir until well mixed. Bring chili to a boil for 2 minutes and then lower heat to low. Simmer over low heat for 45 minutes or until vegetables are tender. Serve with your choice of toppings. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/