Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili
Serves 3
10m prep time
40m total time

INGREDIENTS
1/2 yellow onion, diced (35g)
1 clove garlic, minced (1/8 tsp)
1/2 large sweet potato, peeled and finely chopped (102g)
1 tablespoons chili powder
1 teaspoons ground cumin
1/2 teaspoon smoked paprika
1 (14 oz) can fire roasted tomatoes
1 (15 oz) can black beans, drained and rinsed
3/4 cup (6oz) water or broth
1/8 cup fresh cilantro, chopped (dried cilantro 1/2T near end of cooking time)
Lime wedges, for serving
Fresh cilantro, for serving
Kosher salt and freshly ground black pepper, to taste

PREPARATION
In a pressure cooker over medium heat (or saute setting), 2 tablespoons water, add onion and cook until translucent, about 4 minutes. Add garlic and sweet potato and cook 2 minutes more. Adding water as needed.

Stir in chili powder, cumin, paprika, and season.

Add black beans, and 1 1/2 cups water or broth. Stir to combine. Add tomatoes and their juices, and cook at high pressure 4 minutes with a 10 minute natural release.

Adjust seasonings to taste and stir in chopped cilantro. If a thinner texture is desired, add more water/broth. If a thicker texture is desired, mash some of the sweet potatoes with a spoon.

Serve with lime wedges and additional cilantro. Enjoy!

Recipe adapted from Nora Cooks