Black beans. Sweet potatoes. Chili.
These are a few of my favorite things.
Truth be told, we haven’t eaten this dish in a long time (the photo above was taken by the husband a few months ago) thanks to an unexpected bout of insane busy-ness. But when we do have a few extra minutes to make a meatless meal, this recipe almost always tops the list. It’s sweet and savory, light but filling and perfect for these slightly chilly spring nights when you want something cozy to eat but don’t want to feel weighed down by your meal like a bear preparing for hibernation (you know the feeling). I like to top my bowl with a dollop of sour cream and tortilla strips… coincidentally, also a few of my favorite things.
P.S. Take a gander at the husband’s blog, Ethical Plate, for a few examples of what we eat when we do eat meat.
Black Bean and Sweet Potato Chili
Courtesy of Eating Well
Yields: 4 servings
1 tablespoon plus 2 teaspoons olive oil
1 large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 tablespoons chili powder
4 teaspoons cumin
1/2 teaspoon chipotle chili powder
1/4 teaspoon salt
2 1/2 cups water
2 15-ounce cans black beans, rinsed
1 14-ounce can diced tomatoes
4 teaspoons lime juice
1/2 cup chopped fresh cilantro
In a large saucepan over medium-high heat, heat olive oil. Add sweet potato and onion and cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add garlic, chili powder, cumin, chipotle chili powder and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover and simmer until the sweet potato is tender, about 10-15 minutes. Add beans, tomatoes and lime juice. Increase heat to high to return to a simmer; stir often. Reduce heat to medium-high, maintaining a simmer, and cook until chili is slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.