When the weather gets cold, all we want for dinner is a big bowl of chili! Our deliciously simple Sweet Potato and Black Bean Chili can be made in big batches and eaten throughout the week. It even freezes well for a simple make-ahead meal for when you’re in a pinch!
In a large stockpot, heat the olive oil over medium-high heat and add the onion, sweet potatoes, and garlic, sauté for about 10 minutes. Then add the chili powder, cumin, salt, and chipotles. Cook for about 4-5 minutes.
When everything is softened, add the crushed tomatoes, broth, bay leaf, and black beans. Reduce the heat to a low simmer and cook for 20-25 minutes.
Add the quinoa and corn and continue to simmer for 15 minutes.
Before serving, remove the bay leaf and serve with the avocado, cilantro, red cabbage, green onion, and tortilla chips on the side.
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