Sweet Potato & Black Bean Chili with Avocado

[Sincerely-Food-Chef]

Ingredients

• 2 avocados
• 2 (15 oz) cans black beans
• 1 small bunch cilantro
• 2 (14.5 oz) cans diced tomatoes
• 4 cloves garlic
• 1 medium red onion
• 1 ½ lb sweet potatoes
• black pepper
• chili powder
• cumin, ground
• salt
• virgin coconut oil

Instructions

1. Wash and dry the fresh produce.
   • 1 ½ lb sweet potatoes
   • 2 avocados
   • 1 small bunch cilantro
2. Peel and small dice the onion into ¼-inch pieces; transfer to a small bowl.
   • 1 medium red onion
3. Peel and mince the garlic; transfer to a small bowl.
   • 4 cloves garlic
4. Preheat a medium saucepan over medium heat.
5. Drain and rinse the beans; set aside.
   • 2 (15 oz) cans black beans
6. Once the saucepan is warm, add coconut oil and swirl to coat the bottom.
   • 1 tbsp virgin coconut oil
7. Add the onion to the saucepan; cook, stirring frequently, until softened, 3 to 5 minutes.
8. While the onion cooks, peel and medium dice the sweet potatoes into ½-inch cubes; leave on cutting board.
9. Add the 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.
    • 2 tbsp chili powder
    • 1 tsp cumin
    • 1 tsp salt
    • 1 tsp black pepper
11. Add the diced tomatoes to the saucepan and stir to combine. Bring to a boil, then reduce the heat to medium-low and cover with a lid. Cook the chili until the sweet potatoes are tender, 5 to 7 minutes.
    • 2 (14.5 oz) cans diced tomatoes
12. While the chili cooks, halve the avocados lengthwise and twist to open, then remove the pit with a knife or spoon; scoop out and medium dice the flesh. Transfer to a small bowl.
13. Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Stir half into the chili and transfer 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!