5 Ingredient Black Bean Chili

Ingredients

• 2 servings mccormick crushed red pepper flakes
• 1 tbsp chili powder
• 8 servings cumin
• 1 cup chopped onions
• 16 servings garden fresh gourmet
• 4 cups cubed sweet potato
• 4 servings kroger dried black beans
• 2 servings better than bouillon vegetable base

Directions

1. In a large pot over medium heat, sweat onions in 1 Tbsp oil and season with a healthy pinch each salt and pepper. Stir and continue cooking on medium heat until translucent and soft.
2. Add sweet potato and any desired spices at this time (I went for chili, cinnamon, cumin and chipotle powder - all are optional). Cook for 3 minutes, then add salsa, water and vegetable stock. Bring mixture to a low boil on medium high heat and then lower heat to medium-low and simmer. Add black beans, cover and cook for at least 20 minutes more, preferably 30 - or until the sweet potatoes are fork tender and the soup and thickened. This soup is at its best when prepared the night before or allowed to rest for a few hours so the flavor marries with the vegetables and beans.
3. Serve with fresh cilantro, onion, avocado and lime juice. Chips make an excellent spoon.