Sweet Potato and Black Bean Chili Recipe

Sweet Potato and Black Bean Chili

Prep time: 30 minutes
Cook time: 60 minutes
Servings: 6

Circulon Symmetry Chocolate 5.5-Quart Casserole
6          slices thick-cut smoked bacon, chopped
1          pound sweet potatoes, peeled and diced into 3/4-inch pieces
2          medium onions, chopped
1          jalapeno pepper, seeded and finely chopped
5          garlic cloves, minced
2          tablespoons chili powder
2          teaspoons ground cumin
1/2       teaspoon dried oregano
1/4       teaspoon ground chipotle pepper
2          cups chicken broth
1          can (14 1/2 ounces) no-salt-added fire-roasted diced tomatoes
1          can (15 ounces) no-salt-added black beans
1/2       cup quick-cooking barley
1/2       teaspoon salt

Heat casserole over medium heat. Add bacon and cook until browned and crisp, about 7-8 minutes. Using slotted spoon, transfer bacon to paper towel-covered plate.

Reduce bacon fat in casserole to 2 tablespoons and return to stove over medium-high heat. Add sweet potatoes, onions and jalapeno pepper; cook, stirring occasionally, until onion is slightly softened, about 5 minutes.

Add garlic and cook 1 minute. Stir in chili powder, cumin, oregano and ground chipotle; cook until fragrant, 15 seconds.

Pour in broth, tomatoes, beans and barley; reduce heat to medium-low, cover and simmer until sweet potatoes are tender and barley is cooked through, about 20 minutes. Remove from heat and stir in bacon and salt; let stand 15 minutes before serving.