Sweet Potato Black Bean Chili

Sweet Potato & Black Bean Chili

Earlier this week, as the rain was pattering down, I decided my dinner menu for the evening, did not seem to correspond with the weather. Comfort food, soup of some sort popped into my mind. As I went about my day and chores, I kept on thinking about what I could whip up, that was simple, not time consuming and yet just the right meal on a rainy damp fall day.

Searching through my recipes – I came across one for Sweet Potato Black Bean Chili. Sounded perfect, had all of the ingredients, and it was a pretty straightforward recipe in terms of time. It took less than 15 minutes to prepare and have it simmering away on the stove, allowing for 2 + hours to get “friendly” with each other. Makes approximately 3 quarts. That all said – this one is for you Anne Nordquist! Enjoy!

• 2 Tablespoons of avocado oil (can use olive as a substitute)
• 2 medium-large sweet potatoes, diced (I used purple ones in my last batch)
• 1 large onion, diced
• 1 medium size jicama – peeled and chopped into small cubes
• ¼ of a Hatch Chili – chopped fine
• ¼ of a small jalapeno pepper
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 2 Tablespoons ground cumin
• 5 cups veggie stock (I make my own)
• 2 15-ounce cans black beans, rinsed
• 20 ounces of canned tomatoes
• 2 Tablespoons of unsweetened baking cocoa/powder
• ½ fresh lime juice

Heat oil in a Dutch oven over medium-high heat. Add garlic and onion, saute for several minutes, until onion softens. Add in the hatch pepper and jalapeno pepper, cook for several more minutes. Add in the black beans, stock, tomatoes and spices. Cook for an hour on low simmer. Add in the unsweetened baking cocoa powder, mix in well and cook for another hour. When close to serving time, add in the lime juice.

Note – I prefer to let my chili and soups cook for several hours in order to maximize the flavors melding together.

For serving – add any or all of the following garnishes: grated sharp cheddar cheese, chopped fresh cilantro, sour cream. Excellent with a side dish of spicy coleslaw and quesadillas.

Last but not least - as Julia would say... Bon Appetit!