Sweet Potato and Black Bean Chili

Family Features

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.