sweet potato chili
Good Culture sour cream
4 tablespoons olive oil, divided
2 large sweet potatoes, cubed
1 large yellow onion, diced
1⁄2 lb protein of choice (crumbled tempeh, ground turkey or beef)
2, 14-oz cans beans of choice (kidney, black, pinto)
2, 14-oz cans fire-roasted diced tomatoes
2 cups broth of choice (vegetable, bone, beef, chicken)
2 tablespoons tomato paste
1 chipotle pepper with adobo sauce, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon pink sea salt
freshly cracked black pepper, to taste
avocado, lime, cilantro, diced red onion, optional
directions:
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Preheat the oven to 400F.
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Toss the cubed sweet potatoes with 2 tablespoons of the olive oil. Place on a
parchment-lined baking sheet, and sprinkle with sea salt and freshly ground pepper.
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Place in the oven and bake for 30-40 minutes, stirring halfway through.
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Meanwhile, add the remaining olive oil to a large stock pot and place over medium heat.
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Add the diced onions and a pinch of salt, and cook for 5 minutes undisturbed.
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Stir the onions and add your protein of choice, and brown for 5 minutes.
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Add the beans, tomatoes, broth, tomato paste, chipotle, and spices, and stir to combine.
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Cover, and cook over medium heat for 25-30 minutes, or until thickened.
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To serve, scoop chili into bowls, and top with roasted sweet potatoes.
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Garnish with Good Culture Probiotic sour cream, sliced avocado, cilantro, lime, diced red
onion, and other favorite toppings of your choice.