{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Black bean and sweet potato chili",
 "description": "A vegan black bean and sweet potato chili for a cold dinner, thick and smoky, with about 437 mg sodium a serving.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT1H10M",
 "recipeIngredient": [
  "1 tbsp olive oil",
  "1 large onion, diced",
  "1 tsp garlic powder",
  "1 red bell pepper, diced",
  "2 tbsp chili powder",
  "2 tsp ground cumin",
  "2 tsp smoked paprika",
  "1 tsp dried oregano",
  "2 tbsp no-salt-added tomato paste",
  "1 lb sweet potato (2 medium), peeled and cut in ¾-inch cubes",
  "2 cans (15 oz each) no-salt-added black beans, drained and rinsed",
  "1 can (14.5 oz) no-salt-added diced tomatoes, with their juice",
  "2 cups water",
  "½ tsp salt",
  "2 tbsp lime juice"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oil in a big pot over medium heat. Cook the onion and red pepper for 6 to 8 minutes, until soft and a little browned at the edges."
  },
  {
   "@type": "HowToStep",
   "text": "Add the chili powder, garlic powder, cumin, paprika, oregano and tomato paste. Stir for 1 minute, until the paste darkens a shade and smells toasty."
  },
  {
   "@type": "HowToStep",
   "text": "Add the sweet potato, beans, tomatoes with their juice and the water. Stir, scraping up anything stuck to the bottom."
  },
  {
   "@type": "HowToStep",
   "text": "Bring to a boil, then turn the heat down to a steady simmer. Cover with the lid cracked. At 5,300 ft water boils near 203 °F, so give it 40 to 45 minutes instead of the usual 30. Stir every 10 minutes."
  },
  {
   "@type": "HowToStep",
   "text": "It is done when a cube of sweet potato mashes easily against the side of the pot and the chili coats a spoon. If it gets too thick, stir in a splash of water."
  },
  {
   "@type": "HowToStep",
   "text": "Off the heat, stir in the salt and lime juice. Taste, and add a pinch more lime before more salt."
  },
  {
   "@type": "HowToStep",
   "text": "Cool in shallow containers within 2 hours, then refrigerate. Reheat leftovers to a boil, stirring, or to 165 °F. Freezes in 2-cup tubs for 3 months; thaw overnight in the fridge."
  }
 ],
 "image": "https://asharedpalate.com/assets/scenes/black-bean-sweet-potato-chili.jpg",
 "imageAlt": "Thick black bean and sweet potato chili with red bell pepper and diced tomatoes, in a bowl",
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "224 kcal",
  "proteinContent": "10.0 g",
  "carbohydrateContent": "41.1 g",
  "fatContent": "3.6 g",
  "saturatedFatContent": "0.6 g",
  "sugarContent": "7.5 g",
  "sodiumContent": "319 mg",
  "fiberContent": "12.6 g"
 },
 "url": "https://asharedpalate.com/black-bean-sweet-potato-chili"
}