Hearty Sweet Potato & Black Bean Chili with Greek Yogurt

35 minutes | 2 servings

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1
Heat a medium saucepan over medium-high heat.
2
Peel and small dice onion. Wash and medium dice sweet potatoes (without peeling).
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½ medium yellow onion
¾ lb sweet potatoes
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3
Coat bottom of saucepan with oil. Add onion and potatoes. Stirring frequently, cook until onion is softened, 3-4 minutes.
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1 tbsp virgin coconut oil
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4
Peel and mince garlic.
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2 cloves garlic
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5
Once onion is softened, add garlic, chili powder, cumin, salt, and pepper to saucepan. Stir and cook until fragrant, 15-30 seconds.
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½ tbsp chili powder
1 tsp cumin
¼ tsp salt
⅛ tsp black pepper
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6
Add broth and tomatoes; bring to a boil. Reduce heat to a simmer, cover, and cook chili until potatoes are tender, about 15 minutes.
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4 fl oz (½ cup) chicken or vegetable broth
1 (14.5 oz) can diced tomatoes
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7
Drain and rinse beans; add to saucepan while the chili is simmering.
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1 (15 oz) can black beans
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8
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.
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½ small bunch cilantro
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9
Serve chili in a bowl and garnish with dollops of yogurt and remaining cilantro. Enjoy!
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¼ cup plain Greek yogurt
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