Today while the rain fell and the wind blew I stayed inside where it was warm and cozy.
I found several sweet potato and black bean recipes a few weeks ago. Of course, I didn't find any particular recipe I liked, so I collected ideas and came up with this Sweet Potato and Black Bean Chili . Today I decided to fine tune my recipe. It is reminiscent of a Sweet Potato Chimichanga we enjoy at a one of our favorite local restaurants. This recipe is really easy, delicious AND...without the added tortilla and carbs. The sweet potato, onions, garlic, and spices add a large anti-inflammatory boost. This is really a great meal to eat if you are trying to calm some inflammation in your body.
First, dice an onion and a sweet potato into chunky pieces. Add them to a pot and saute in avocado oil until.....
....they began to caramelize (turn brown).
Then add the garlic.
Saute for about 30 seconds more until they began caramelizing. Try not to saute minced garlic too long because it can cause a bitter flavor.
Add organic chicken broth and remaining ingredients, except for the yogurt. Let simmer for about 15-20 minutes, until sweet potatoes are soft.
Top with a scoop of nonfat Greek yogurt to add the perfect amount of creaminess. So delicious, easy and did not take long at all.
Sweet Potato and Black Bean Chili
1 tablespoon avocado oil
1 small onion, diced
1 medium sweet potato, diced
1 clove garlic, minced
1 15-ounce can diced tomatoes
1 15-ounce can black beans
1 1/2 cups organic chicken broth or vegetable broth
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1 tablespoon lime juice
Greek yogurt, plain
Saute onions and sweet potatoes in avocado oil, stirring often, until they begin to caramelize. Add the garlic and stir for 30 seconds. Add remaining ingredients, except for the Greek yogurt. Let simmer for 15-20 minutes, until the sweet potatoes are soft.
Serve in a bowl and garnish with a scoop of Greek yogurt.