New Favorite Soup

I made this soup yesterday and the recipe quickly found a special place in my ever-growing Favorites Recipe Book’. The recipe came from Good Life eats.

Katie Goodman author of goodLife (eats) finds and shares the most wonderful food recipes. Bless you Katie and Thank-You!

Black Bean and Sweet Potato Chili

serves 4

1 1/2 onions, chopped

3 cloves garlic, minced

1 poblano pepper, diced (deseed if you like)

1 tablespoon olive oil

1 1/4 teaspoons cumin

1 tablespoons chili powder

15 ounces crushed tomatoes

8 ounces vegetable broth

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

1 large carrot, peeled and diced

2/3 cup diced sweet potato

1 cup frozen corn

37.5 ounces canned black beans, drained but not rinsed

1/2 cup fire roasted salsa

2 bay leaves

14 ounce can petite diced tomatoes

1 1/4 teaspoon cornstarch

toppings for serving: Monterrey jack cheese or feta and cilantro

Heat the olive oil in a large pot over medium high heat. Add the diced onion and sauté for 5 minutes, until tender and golden. Add the garlic and poblano pepper and sauté another minute, until fragrant. Add the cumin and chili powder and sauté another 2 minutes.

Lower heat to medium-low and stir in the crushed tomatoes and broth (reserve 1/4 cup of broth), scraping to remove any browned bits in the pan. Add the remaining ingredients except the cornstarch and toppings.

In a small bowl whisk together the reserved 1/4 cup of broth and the cornstarch until smooth. Pour the cornstarch slurry into the chili pot. Stir until well mixed. Bring chili to a boil for 2 minutes and then lower heat to low. Simmer over low heat uncovered for one hour. Then, simmer covered with a lid for 30 minutes.

Serve topped with your choice of toppings.