Sweet Potato & Black Bean Chili with Avocado

Directions

1. Wash and dry all fresh produce.
2. Peel and dice the onion into small pieces and set aside in a small bowl.
3. Peel and mince the garlic and place in another small bowl.
4. Warm a medium saucepan over medium heat.
5. Rinse and drain the black beans and set aside.
6. Add coconut oil to the pan and swirl to coat the bottom once it’s hot.
7. Add the onion and cook, stirring often, until it softens, about 3 to 5 minutes.
8. While the onion cooks, peel and cut the sweet potatoes into ½-inch cubes and set aside on the cutting board.
9. Add the garlic and sweet potatoes to the pan and stir to combine; cook, stirring occasionally, for 2 to 4 minutes.
10. Stir in the beans and season with chili powder, cumin, salt, and black pepper; cook briefly until fragrant, about 15 to 30 seconds.
11. Pour in the diced tomatoes and bring the mixture to a boil. Lower the heat, cover, and simmer until the sweet potatoes are tender, about 5 to 7 minutes.
12. Half and pit the avocado, then dice the flesh and place in a small bowl.
13. Remove cilantro leaves from stems, chop the leaves, and stir half into the chili; reserve the rest for garnish.
14. To serve, spoon the chili into bowls and top with avocado and the remaining cilantro.