Black Bean & Sweet Potato Hatch Chile

Ingredients

• 1 to 2 tablespoons olive oil
• 2 shallots or small red onions, diced
• 3 cloves garlic, minced
• 2 teaspoons cumin
• 1 teaspoon cinnamon
• 2 tablespoons tomato purée
• 1 cup Pure Hatch Green Chile
• 3 medium sweet potatoes, peeled and cubed
• 1 cup pumpkin or squash purée, canned or homemade
• 2 cans black beans, rinsed and drained
• 1 to 2 teaspoons chipotle chile in adobo, or to taste
• 2 cans chopped tomatoes or peeled plum tomatoes
• 1 tablespoon oregano
• 2 teaspoons dark brown sugar
• Salt to taste
• Lime juice to taste
• Optional toppings: hot sauce, shredded cheese, avocado, sour cream, tortilla chips, pickled jalapeño, lime juice

Instructions

1. Peel, dice, and prep all ingredients before beginning.
2. Heat oil in a large pot over medium-high heat. Add shallots or onion and cook for 5 to 7 minutes until softened and translucent. Add minced garlic, stir, and cook for 1 minute more.
3. Add cumin and cinnamon and cook for 1 to 2 minutes until fragrant. Stir in tomato purée until well combined, then pour in Pure Hatch Green Chile and stir well.
4. Add pumpkin or squash purée followed by sweet potatoes and stir to combine. Add black beans and chipotle chile in adobo and stir through.
5. Add canned tomatoes, half to one full can of water, oregano, brown sugar, a pinch of salt, and lime juice. Stir to combine, reduce heat to medium, and cover with a lid. Cook for 30 minutes until sweet potatoes are tender.
6. Taste and adjust seasoning as desired. Continue cooking uncovered for another 20 minutes or longer until your desired thickness is reached.
7. Serve topped with your choice of hot sauce, shredded cheese, avocado, sour cream, tortilla chips, pickled jalapeño, or a squeeze of fresh lime. Also wonderful served alongside warm corn tortillas, flour tortillas, or cornbread.