What I changed:
Used chipotle infused EVO by the Tubby Olive (they deliver all the wat from PA!)
Used a can of diced tomatoes instead of a jar of chunky salsa
Used two cans of black beans in hopes it would thicken the soup into a chili
Served with Greek yogurt mix (skip if vegan) and Tostito chips
I SWEAR IT'S TASTIER THAN THE HORRIBLE PHOTO I TOOK!!!
Source: Minimalist Baker | Serves: 6 | Time: ~40 min
Ingredients
1-2 tbsp chipotle infused EVO
1 medium yellow or white onion
2 large #SweetPotatoes (scrubbed clean, peeled, and chopped into bite sized pieces)
1 Tbsp chili powder
2 tsp ground cumin
1/2 tsp ground cinnamon
2 tsp chipotle sauce
2 cups vegetable stock (homemade to reduce sodium)
2 cups water
1 14-oz can diced #tomatoes, drained
2 15-ounce can black #beans (I used unsalted to reduce sodium)
To serve
Greek yogurt with lime juice and cilantro (I usually use avocado crema, but my avocados didn't last long enough to wait until today)
Tostitos (I did the lime flavored
Instructions
Heat EVO in a large pot over medium heat. Add onions and saute 5 min.
Add potatoes and seasoning, and saute another 3 minutes.
Add broth, water, and tomatoes. Bring to a boil and then reduce heat to a simmer. Add beans and then cover. Simmer for 20-30 minutes.
Ladle into bowls and enjoy with toppings of choice.
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