Make this sweet potato, black bean, and bacon chili and have a date night IN! Healthy and delicious. Much better (and more convenient!) than eating out!
2large sweet potatoes or 4 cups peeled and cut into 2-inch cubes
1medium yellow onion,diced
1medium green bell pepper,diced
4clovesof garlic,minced
1 ½teaspoonground cumin
¼teaspoonchipotle powder
Salt and pepper,to taste
15.5ounce(439g)can of black beans,drained and rinsed
15.5ounce(439g)can of light red kidney beans,drained and rinsed
14.5ounce(411g)can of diced fire roasted tomatoes,undrained
10ounce(284g)can of diced tomatoes and green chilies,undrained
1 ¼cups(296ml)water
Green scallions,for garnish
Instructions
In a 5.5 quart dutch oven, cook bacon until crispy then place on a plate lined with a couple of sheets of paper towels and let drain.
Using the bacon fat, over medium high heat, sauté onions, green bell pepper, and garlic, until softened and fragrant, about 5-7 minutes. Sprinkle ground cumin, chipotle powder, salt, and pepper and mix together.
Add the sweet potatoes and toss ingredients together.
Add the black beans, kidney beans, fire roasted tomatoes, diced tomatoes and green chilies, and water. Stir until everything is well-mixed together.
Bring mixture to a simmer then cover and cook 20-30 minutes, or until sweet potatoes are fork tender and mixture is thickened.
Serve warm. Top with crispy bacon and scallions (optional)
Store in an airtight container in the refrigerator for up to 5 days.