Sweet Potato and Black Bean Chili

by Dominique Didier

This is one of my staples for a cold winter night and it’s easy to increase the recipe to feed a crowd.

Ingredients

¼ cup olive oil

3 sweet potatoes (about 3 ½ lb) cut into ½ inch dice

1 onion, diced

2 garlic cloves, chopped

2 TBSP chili powder

1 tsp cumin

1/8 tsp cayenne pepper

2 tsp salt

½ tsp black pepper

2 cups dried black beans, rinsed and soaked overnight. I substitute canned black beans.

1 can, 28 oz., diced tomatoes

4 c vegetable stock

Instructions

  1. In a Dutch oven over medium heat warm the olive oil.  Add the sweet potatoes and onion and cook, stirring occasionally, until the onion is translucent and the sweet potatoes are slightly soft.

  2. Add the garlic and cook for about 30 seconds more. 

  3. Stir in the chili powder, cumin, cayenne pepper, salt and black pepper, then stir in the black beans, tomatoes and vegetable stock

  4. Bring to a simmer, then reduce heat to medium-low.  Cover the pot and cook the chili, stirring occasionally, for 45 minutes.

  5. Remove the lid and continue cooking until the beans are soft and the chili is thickened slightly, about 5–10 minutes.

  6. Ladle into bowls to serve.  Optional: garnish with any or all of the following: chopped avocado, chopped cilantro, shredded cheddar or sour cream.

Photo by Gilberto Olimpio