Eating the Pantry: Sweet Potato Black Bean Chili

Directions

1. 1
   In a large, heavy-bottomed pot, heat coconut oil over medium heat.
2. 2
   Add onion and cook, stirring occasionally, for 5 minutes.Meanwhile, cut the sweet potato into small cubes.
3. 3
   Add the garlic and spices to the onion and cook for 1 minute. Tip in the sweet potato, crushed tomatoes, broth and beans. Stir well to combine.Increase heat to medium high. Bring the chili to a simmer and cook for 1 hour. Stir occasionally.Test sweet potato for doneness, and if it is soft enough to be mashed with a fork, yet still holds its shape, the chili is ready for the final step.
4. 4
   Add the salt and the maple syrup.
5. 5
   Sprinkle the cornmeal over the top and stir well. Lower heat and cook for an additional 15 minutes, stirring often. Chili will thicken.Scoop into bowls, garnish with pepitas and enjoy.