Name: Hearty Sweet Potato & Black Bean Chili with Greek Yogurt
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans black beans; 354 ml chicken or vegetable broth; 1 ½ small bunches cilantro; 3 (398 ml) cans diced tomatoes; 6 cloves garlic; ¾ cup plain Greek yogurt; 1.02 kg sweet potatoes; 1 ½ medium yellow onions; black pepper; chili powder; cumin, ground; salt; virgin coconut oil

Hearty Sweet Potato & Black Bean Chili with Greek YogurtHearty Sweet Potato & Black Bean Chili with Greek Yogurt — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (398 ml) cans black beans

354 ml chicken or vegetable broth

1 ½ small bunches cilantro

3 (398 ml) cans diced tomatoes

6 cloves garlic

¾ cup plain Greek yogurt

1.02 kg sweet potatoes

1 ½ medium yellow onions

black pepper

chili powder

cumin, ground

salt

virgin coconut oil

Instructions

Heat a large pot over medium-high heat.

Peel and small dice onion. Wash and medium dice sweet potatoes (without peeling).

Coat bottom of saucepan with oil. Add onion and potatoes. Stirring frequently, cook until onion is softened, 3-4 minutes.

Peel and mince garlic.

Once onion is softened, add garlic, chili powder, cumin, salt, and pepper to saucepan. Stir and cook until fragrant, 15-30 seconds.

Add broth and tomatoes; bring to a boil. Reduce heat to a simmer, cover, and cook chili until potatoes are tender, about 15 minutes.

Drain and rinse beans; add to saucepan while the chili is simmering.

Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Add ¾ of the cilantro (save the rest for garnishing) to saucepan; stir to combine. Continue cooking until potatoes are tender.

Serve chili in a bowl and garnish with dollops of yogurt and remaining cilantro. Enjoy!

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