Sweet Potato and Black Bean Chili

Instructions

1. Step 1

   Peel the sweet potato with the vegetable peeler, then dice it into 1.5 cm pieces on the cutting board. Dice the onion and mince the garlic with the chef's knife.

   Cookware: Chef Knife, cutting board, Vegetable Peeler

2. Step 2

   Heat the vegetable oil in the Dutch oven over medium heat. Add the onion, garlic, chili powder, and ground cumin, then stir with the wooden spoon for 7 minutes until the onion softens and the spices smell fragrant.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 gr Chili Powder, 15.0 gr Garlic, 6.0 gr Ground Cumin, 150.0 gr Onion, 30.0 ml Vegetable Oil

   Cookware: Dutch oven — medium heat, wooden spoon

3. Step 3

   Use the can opener to open the tomato, then add the sweet potato, tomato with all its liquid, vegetable broth, and black bean to the Dutch oven. Stir with the wooden spoon, bring to a simmer over medium heat, then reduce to medium-low and cook uncovered for 25 minutes until the sweet potato is fork-tender and the chili is thick.

   Timer: 25 min (scalable)

   Ingredients used: 480.0 gr Black Bean, 600.0 gr Sweet Potato, 800.0 gr Tomato, 500.0 ml Vegetable Broth

   Cookware: can opener, Dutch oven — medium-low heat, wooden spoon

4. Step 4

   Add the salt gradually to the simmered chili and stir with the wooden spoon until evenly distributed. Taste and adjust the seasoning by stirring until the chili is balanced, with tender sweet potato and a spoon-coating consistency.

   Ingredients used: 4.0 gr Salt

   Cookware: Dutch oven, wooden spoon