Sweet potato chili
This is a recipe I found on the food network that I now make all the time.
Sweet Potato and Black Bean Chili
Recipe courtesy EatingWell.com
A rich, dark and flavorful combination of our favorite Southwestern flavors. It also doesn’t hurt that sweet potatoes and black beans both make the cut as superfoods. Serve with some warmed corn tortillas and Orange & Avocado Salad.
Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
10 min
Level:
Easy
Serves:
2 servings, 2 cups each
Ingredients
* 2 teaspoons extra-virgin olive oil
* 1 small onion, finely diced
* 1 small sweet potato, peeled and diced
* 2 cloves garlic, minced
* 1 tablespoon chili powder
* 2 teaspoons ground cumin
* 1/4 teaspoon ground chipotle chile (see Note)
* 1/8 teaspoon salt, or to taste
* 1 1/3 cups water
* 1 15-ounce can black beans, rinsed
* 1 cup canned diced tomatoes
* 2 teaspoons lime juice
* 2 tablespoons chopped fresh cilantro
Directions
Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro.
Note: Chipotle peppers are dried, smoked jalapeno peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.
I typically do things a little differently. One, I don't peel the sweet potato, I just dice it skin-on. Two, I normally don't add the water. I do use an entire big can of petite diced tomatoes so maybe the juice from that makes up for it? I prefer less liquid in my chili.
I stir the onions and potatoes for the four minutes like it says, add the spices and stir for 30 seonds like it says, and then I just add everything else straight away.
If I don't have lime juice on hand, I skip it and don't worry about it. I usually don't use the chipotle pepper, I add diced anaheim peppers instead. I also add kidney beans if I have them.
It's chili! The beauty is you can just throw things in and it's fine. I just wanted to provide the "real" recipe along with how I normally make it.
Just fyi, lighter sweet potatoes (with white flesh) cook quickly in the oil. Orange-fleshed ones take forever to cook and I pop them in the microwave for a few minutes or so before putting them in the saucepan.
Sweet Potato and Black Bean Chili
Recipe courtesy EatingWell.com
A rich, dark and flavorful combination of our favorite Southwestern flavors. It also doesn’t hurt that sweet potatoes and black beans both make the cut as superfoods. Serve with some warmed corn tortillas and Orange & Avocado Salad.
Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
10 min
Level:
Easy
Serves:
2 servings, 2 cups each
Ingredients
* 2 teaspoons extra-virgin olive oil
* 1 small onion, finely diced
* 1 small sweet potato, peeled and diced
* 2 cloves garlic, minced
* 1 tablespoon chili powder
* 2 teaspoons ground cumin
* 1/4 teaspoon ground chipotle chile (see Note)
* 1/8 teaspoon salt, or to taste
* 1 1/3 cups water
* 1 15-ounce can black beans, rinsed
* 1 cup canned diced tomatoes
* 2 teaspoons lime juice
* 2 tablespoons chopped fresh cilantro
Directions
Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro.
Note: Chipotle peppers are dried, smoked jalapeno peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.
I typically do things a little differently. One, I don't peel the sweet potato, I just dice it skin-on. Two, I normally don't add the water. I do use an entire big can of petite diced tomatoes so maybe the juice from that makes up for it? I prefer less liquid in my chili.
I stir the onions and potatoes for the four minutes like it says, add the spices and stir for 30 seonds like it says, and then I just add everything else straight away.
If I don't have lime juice on hand, I skip it and don't worry about it. I usually don't use the chipotle pepper, I add diced anaheim peppers instead. I also add kidney beans if I have them.
It's chili! The beauty is you can just throw things in and it's fine. I just wanted to provide the "real" recipe along with how I normally make it.
Just fyi, lighter sweet potatoes (with white flesh) cook quickly in the oil. Orange-fleshed ones take forever to cook and I pop them in the microwave for a few minutes or so before putting them in the saucepan.