It’s our first of many blog post recipe! [Insert Audience Cheers] If you love eating healthy without giving up flavor this Sweet Potato Black Bean chili with avacado is a perfect match for you!  Usually, I’m a bit conservative when it comes to sweets but this recipe has a perfect blend of sweet and spice that it’ll have your taste buds asking for more. This is great for the family dinners or if you want to meal prep for the week. Check out the recipe below and scroll down for more photos from our late night chili dinner :D.

30-40 Minutes – Serves 2

Ingredients

• 1 Avocado
• 3/4 lb sweet potato
• 1 (15 oz) can Black Beans
• 1/2 small bunch cilantro
• 1/2 medium red onion
• 1 (14.4 oz) can diced tomatoes
• 2 cloves garlic
• black pepper
• chili powder
• cumin
• salt
• virgin coconut oil

Instructions:

1. Wash and dry the fresh produce
2. Peel and small dice the onion into 1/4-inch pieces; then transfer into a small bowl
3. Peel and mince the garlic; then transfer into small bowl
4. Preheat a medium saucepan over medium heat
5. Drain and rinse the beans and set aside
6. Once the pan is warm, add the coconut oil and swirl to coat the bottom
7. Add the onion to the saucepan; cook, stir frequently, until soft, 3 to 5 minutes
8. While the onion cooks, peel and medium dice the sweet potatoes into 1/2-inch cubes
9. Add garlic and sweet potatoes to the saucepan and stir to combine; cook, stirring occasionally for 2 to 4 minutes
10. Add the beans to the saucepan and season with chili powder, cumin, salt, and pepper. Stir until fragrant; 15 to 30 seconds.
11. Add diced tomatoes to the saucepan and stir. Bring to a boil, the reduce the heat to medium-low and cover with a lid. Cook the chili until the sweet potatoes are tender, 5 to 7 minutes
12. Halve avocado an open and remove pit with knife or spoon. Scoop out and dice avocado and transfer to bowl.
13. Cut stems off cilantro and mince the leaves. Stir half into chili and the rest to a small bowl for garnishing
14. To serve, spoon the chili into a bowl and garnish with the avocado and remaining cilantro. Enjoy!