Sunday, March 24, 2013

Sweet potato and black bean chili... because winter will not end

Well since winter just will NOT GO AWAY, we have been having more chili... and fires... and cuddling up more in our blankets. 

poor betsi.  Look at her express another emotion...


(yawn) (winter is soooo boring!! can't we do something else?!).  They are too cute. 

Anyways, back to chili.  This vegetarian (and vegan) chili has sweet potatoes, black beans, chipotle chilies in adobo and is so delicious.  I love the sweetness of the sweet potato and honey against the heat of the chipotle chili.  It rocks my socks off. (not sure why I just said that...) but uh, yeah, it's pretty tasty.  And simple and fast too -- I have made it after work in time for dinner, no problemo.


1 Tbs. grapeseed oil
1 small yellow onion, diced
3 cloves of garlic, minced
2-3 chipotle peppers in adobo from a can, plus some of the sauce
2 Tbs chili powder
1 Tsp. cumin
1/2 tsp cinnamon
3 carrots
1 very large sweet potato, cut into 1 inch chunks
2 cans black beans
1 (15 oz) can diced tomatoes
stock or water
maple syrup to taste
salt to taste


Heat grapeseed oil in large heavy pot (dutch oven is perfect) over medium heat.  Add onion and saute until transparent and soft, about 5 minutes.   Add garlic, saute 1 minute.  Add next 4 ingredients (chipotles, chili powder, cumin, cinnamon) and cook, stirring, until fragrant (1 or 2 minutes).  Add carrots, sweet potatoes and stir to combine, and then add balck beans, tomatoes, and stock or water to cover.  Bring to a boil and then simmer, covered, until potatoes and carrots are tender, about 20-25 minutes.  Add maple syrup and salt to taste.

Serve with your favorite toppings.  We had it with sour cream, jalepeno slices, green onion, and sliced avacado.   Yummy!


No comments:

Post a Comment