Recipe Vortex

1 medium to large sweet potato (or 2 small) peeled and cut into cubes

1 tbsp olive oil

1 28 oz. can fire roasted diced or crushed tomatoes

1 15 oz. can black beans, rinsed and strained

1 1/2 cups water

2 Tbsp paprika

1 Tbsp chili powder

1 Tbsp cumin

1 tsp black pepper

1 tsp salt

pinch of cayenne pepper

soup toppings

fresh cilantro, chopped

shredded cheese

tortilla strips/chips crumbled

In a large pot on medium heat, saute sweet potato cubes in olive oil for 3-5 minutes for them to soften.

In same pot as sweet potatoes add diced tomatoes, water, black beans, and all your seasonings (salt, pepper, paprika, cumin, chili powder, cayenne pepper). Cover with lid and let chili cook on medium heat for 30 minutes or until soup has thickened. Stir occasionally.

Let soup cool. Serve with cheese, crumbled tortilla chips, and cheese! YUM.

Notes

Tips

Use fire roasted diced tomatoes over regular diced tomatoes for extra flavor.

Make the chili thicker by use crushed tomatoes and adding 1-2 Tablespoons of tomato paste.