Black Bean Sweet Potato Chili

Ingredients

• 1 Tablespoon Olive oil - 1 (tablespoon)
• 1 Count Yellow onion, diced - 1 (large), 1 large onion
• 3 Count Garlic, minced - 3 (cloves), minced
• 2 Count Sweet potatoes, peeled and cut into 1/2-inch cubes - 2 (medium), Peeled and cut into 1/2-inch cubes
• 1 Can Canned black beans, drained and rinsed - 1 (15-ounce can), drained and rinsed
• 1 Can Canned kidney beans, drained and rinsed - 1 (15-ounce can), drained and rinsed
• 1 Can Canned diced tomatoes - 1 (28-ounce can)
• 1 Cup Frozen corn - 1 (cup)
• 1 Cup Water - 1 (cup)
• 2 Tablespoon Chili powder - 2 (tablespoons)
• 1 Teaspoon Ground cumin - 1 (teaspoon)
• 1 Teaspoon Salt - 1 (teaspoon)

Instructions

1. Prep the vegetables and beans

   1. *Prep the vegetables*: dice the onion, mince the garlic, peel and cube the sweet potatoes, then *drain and rinse the beans*.

2. Sauté the onion

   2. Heat the olive oil in a large pot over medium heat. Add the onion and salt, then *cook for 4 minutes* until the onion is *softened and lightly golden*.

3. Bloom the spices

   3. Stir in the garlic, chili powder, and cumin. Cook for *30 seconds* until the spices are *fragrant*.

4. Add the chili ingredients

   4. Add the sweet potatoes, diced tomatoes, black beans, kidney beans, frozen corn, and water. Stir well to *combine the chili* and *scrape the bottom of the pot*.

5. Simmer until tender

   5. Bring to a boil, then reduce the heat to medium-low. Cover and *simmer for 25 to 30 minutes* until the sweet potatoes are *tender when pierced with a fork*.

6. Thicken and season

   6. Uncover and simmer for *5 more minutes* to slightly thicken the chili, stirring often. Taste and *adjust salt if needed* before serving hot.