Recipe Instructions:
Ingredients:
1 can (400 g) black beans, drained and rinsed
2 medium sweet potatoes (approximately 500 g), peeled and diced
1 onion (150 g), chopped
2 garlic cloves, minced
1 can (400 g) diced tomatoes
240 ml (1 cup) vegetable broth
2 tablespoons (15 g) chili powder
1 teaspoon (3 g) cumin
Salt and pepper to taste
Instructions:
In a large pot, sauté onion and garlic until softened.
Add sweet potatoes, diced tomatoes, black beans, vegetable broth, chili powder, cumin, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 30 minutes, or until sweet potatoes are tender.
Serve with cornbread muffins.
Cornbread Muffins (optional):
1 cup (120 g) cornmeal
1 cup (120 g) all-purpose flour
1/4 cup (50 g) sugar
1 tablespoon (15 g) baking powder
1/2 teaspoon (3 g) salt
1 cup (240 ml) milk
1/4 cup (60 ml) vegetable oil
1 egg
Instructions for Cornbread Muffins:
Preheat oven to 200°C (400°F).
In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk together milk, vegetable oil, and egg.
Add the wet ingredients to the dry ingredients and stir until just combined.
Pour batter into a greased muffin tin, filling each cup about 2/3 full.
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Serve warm with the chili.
