Sweet Potato and Black Bean Chili

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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.

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