3-Bean Sweet Potato Chili With Tahini Recipe

This stick-to-your-ribs bean sweet potato chili with tahini recipe proves vegetarian fare can be just as hearty and filling as meaty meals.

3-Bean Sweet Potato Chili With Tahini Recipe: Have This!

• 2 tbsp. vegetable oil
• 1 1/4 lb. sweet potatoes
• 1 medium onion
• 3 tsp. tahini
• 2 chipotle chiles in adobo
• 3 clove garlic
• 1 tbsp. ground cumin
• 2 tsp. chili powder
• 2 can diced tomatoes
• 1 can puréed tomatoes
• 2 c. frozen shelled edamame
• 1 can no-salt-added pinto beans
• 1 can no-salt-added black beans
• Shredded Cheddar cheese and sour cream

Do This!

• In microwave-safe glass baking dish, combine sweet potatoes and 2 tablespoons water. Cover with vented plastic wrap and microwave on high 12 minutes, or until tender.
• Meanwhile, in 5-quart saucepot, heat oil on medium. Add onion, tahini, chipotles, garlic, cumin, chili powder, and 1/4 teaspoon salt. Cook 5 minutes, stirring occasionally. Add tomatoes and 2 cups water. Heat to simmering on high. Simmer 15 minutes, stirring occasionally.
• Add sweet potatoes to the pot along with edamame, pinto beans, black beans, and 1/4 teaspoons salt.
• Cook 2 to 5 minutes, or until beans are hot. To serve, garnish with Cheddar and sour cream if desired.