For the most part, Gabe and I have similar tastes. There are only a few foods I can’t stand that make him question why he’s marrying me (and/or if I’m actually American): ketchup, donuts, and kidney beans. But sharing your life with someone means making small adaptations, and one of those little changes is how we make our chili. Sans kidney beans. Plus sweet potatoes.
I got this recipe years ago from a dear friend and hadn’t tried it yet because Gabe didn’t like sweet potatoes. Lo and behold, he’s now a sweet potato fanatic and I’m still not eating kidney beans, so this recipe was perfect for us. I’m going to ignore the fact that my food aversions are strangely more entrenched than his and call it a win-win.
Also, as you gaze at this hearty, delectable chili, you’re getting a sneak peek of an upcoming recipe. I’m clever like that. Enjoy!
Sweet Potato & Black Bean Chili
- 1 Tbs. olive oil
- 1 large onion, chopped
- 3 medium sweet potatoes, peeled and cut into 1/2-inch chunks
- 4 cloves garlic
- 2 Tbs. chili powder
- 4 tsp. cumin
- 1/2 tsp. ground chipotle
- pinch of cayenne
- 3 cups chicken or vegetable stock
- 2 15-oz cans black beans, drained and rinsed
- 1 15-oz can diced tomatoes with chiles
- kosher salt, to taste
- accompaniments: limes, avocados, cheese, sour cream, etc.
Heat olive oil in large dutch oven over medium heat. Stir in onion and sweet potatoes and cook, stirring occasionally, until onions start to soften, about 6 minutes. Stir in garlic, chili powder, cumin, chipotle, and cayenne. Cook, stirring frequently, for one minute or until garlic is fragrant.
Stir in chicken stock and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Stir in black beans and tomatoes and bring to a simmer. Cook for an additional 5 minutes and add salt and pepper to taste.
The chili is great as-is, or you can serve it with lime wedges, sliced avocado, shredded cheese, sour cream, etc.
Source: Slightly adapted from Eating Well via Melanie Dethlefsen.