Black Bean and Sweet Potato Chili

Black Bean and Sweet Potato Chili
http://saltandwind.com/recipes/58-black-bean-and-sweet-potato-chili-recipe
Black Bean and Sweet Potato Chili | http://saltandwind.com I've spent the last few weeks in Santa Rosa up in Northern California filming a project I'll tell you about soon but the crazy thing it has been bizarrely&nb...
Skill
Course
Cuisine
Ingredients
16
Hands-On Time
10 minutes
Total Time
45 minutes
Yield
-
Servings
About 6 to 8
Black Bean and Sweet Potato Chili | http://saltandwind.com
Skill
Beginner
Course
Dinner, Soup
Cuisine
American
Ingredients
16
Hands-On Time
10 minutes
Total Time
45 minutes
Yield
-
Servings
About 6 to 8
Diet
Dairy-Free, Gluten-Free, Vegan, Vegetarian
Black Bean and Sweet Potato Chili | http://saltandwind.com

I've spent the last few weeks in Santa Rosa up in Northern California filming a project I'll tell you about soon but the crazy thing it has been bizarrely frigid in NorCal (hello, low 30s and frost in the AM!). And, while I want to keep up my New Year's resolutions of healthy eating, I need something of substance like this chili. Because 1) a good chili warms you through and through and 2) all chilis and stews make plenty of leftovers and are better as they sit and 3) at least eating a vegetarian version of chili is still somewhat healthy. Well, I can at least tell myself that, even if the Have'A Corn Chips are still a major player in the meal!

Ingredients

  • 2 tablespoons canola, grapeseed, or peanut oil
  • 1 medium red onion

    finely chopped

  • 6 medium celery stalks

    finely chopped

  • 10 medium garlic cloves

    finely chopped

  • 4 teaspoons ground chile powder
  • 2 teaspoons ground cumin
  • 1 chipotles en adobo

    stem and seeds discarded then chopped (about 2 teaspoons)

  • 1 (28 ounce) can diced tomatoes
  • 4 cups water or low-sodium chicken or vegetable broth
  • 1 1/2 pounds sweet potatoes

    medium dice (about 3 cups)

  • 4 cups cooked black beans

    [or about 3 (15) ounce cans, rinsed]

  • Green onions

    chopped (optional) for garnish

  • Crumbled feta or Cotija cheese

    (optional) for garnish

  • tortilla chips

    (optional) for garnish

  • 1 medium Lime

    cut into sixths, for garnish

  • 1 medium jalapeño

    thinly sliced, for garnish (optional)

Instructions

Heat oil in a large, heavy bottomed Dutch oven or pot over medium-high heat. When it shimmers, add the onion and celery, season with salt, and cook until softened and onions is translucent, about 5 minutes.

Stir in the garlic, chile powder, cumin, and chipotle and cook until fragrant, about 2 minutes.

Add the tomatoes, water or broth, sweet potatoes, and a pinch of salt, and bring to a boil over high heat, about 5 minutes.

Tip

Be sure to scrape up any browned bits off the bottom of the pan (using a wooden spoon or spatula) in order to get the most flavor in the chili.

Reduce the heat to medium-low, stir in the beans, and simmer, partially covered, until the liquid is slightly thickened, the potatoes are cooked through, about 30 to 40 minutes.

Tip

Adjust the heat as needed to keep the liquid at a simmer. If the heat it too high, the potatoes and beans will get mushy.

Taste, and add more salt and/or a squeeze of lime juice, as desired. Garnish with scallions, cheese, and jalapeños, as desired, and serve with tortilla chips.

Tip

Chili can be made up to a day ahead. Just heat over low heat, taste, and adjust seasoning as desired before serving.

Notes

Photography and food styling by Aida Mollenkamp

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