====== 5 Ingredient Black Bean Chili ======
Sent to me by my newly-vegan sister as a recipe that her carnivorous husband loves, this is from the website Minimalist Baker, but I had to ask her for it again recently so I'm saving it here for next time. You'd think I could memorize five ingredients... Though I notice now that they neglect to list the oil that is needed for sautéing the onion.  

Make it with the minimal ingredients - it is delicious! And then, add whatever you want to add to the next batch, e.g. actual chilis, colorful peppers, some greens, corn, whatever. 

===== Ingredients =====

==== Chili ====

  * 1 yellow or white onion, diced
  * 3 med sweet potatoes, scrubbed clean and chopped into bite sized pieces, about 4 cups
  * 1 16oz jar of chunky salsa
  * 1 15oz can of black beans
  * 2c vegetable stock
  * 2c water (or more stock)

==== Optional Spices ====
All quantities approximate and entirely up to cook's choice.

  * 1T chili powder 
  * 2t ground cumin
  * 1/2t ground cinnamon
  * 1/2t chipotle powder
  * 1-2t hot sauce
  * salt & pepper to taste

==== Optional Toppings ====
  * Fresh cilantro
  * chopped red onion
  * guacamole or chopped avocado
  * cherry tomatoes
  * lime wedges


===== Directions =====
  - In a large pot over medium heat, sauté sweet onions in 1 Tbsp oil and season with a healthy pinch each salt and pepper. Cook until translucent and soft.
  - Add sweet potato and any desired spices at this time. 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.
  - Serve with fresh cilantro, onion, avocado, limes, etc. Chips make an excellent spoon.


originally submitted by marlacparker on Nov 22, 2020
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