Mona’s Roasted Sweet Potato and Black Bean Chili
What are the secrets to a GREAT chili? For me, it’s 3 factors:
Roasted vegetables
Perfect spice blend of chili powder, oregano and cumin
San Marzano crushed tomatoes
These are the little extras that make a good chili really great!
Mona’s Roasted Sweet Potato and Black Bean Chili
Prep Time
Cook Time
Serves
8-10
INGREDIENTS
2 sweet potatoes, cut into cubes
2 carrots, cut into coins or cubes
1 zucchini, cut into cubes
2 1/2 tablespoons olive oil
2 cups chopped onion
4 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons oregano
2 teaspoons cumin
2 cans black beans, rinsed and drained
1/2 cup frozen corn
2 16-oz cans crushed tomatoes
1 tablespoon brown sugar
3 oz tomato paste
1/2-3/4 cup vegetable stock
2 tablespoons fresh basil
1 tablespoon fresh dill
DIRECTIONS
Preheat oven to 400 degrees. Place sweet potatoes, carrots and zucchini on sheet pan with parchment paper. Most with olive oil and add crack of Himalayan salt. Roast for 20 minutes.
While roasting, heat olive oil in large pot. Add onions and garlic, and sauté for 6-8 minutes.
Add roasted vegetables and spice blend to pot to ensure veggies are coated. Add remainder of ingredients.
Let simmer for 15-20 minutes.
Enjoy!