Fall is in the Air

Fall is making its way to Chicago, and I’m loving every minute of it!  Unfortunately, I won’t be here to enjoy the month of October (military duty calls!) so I have to make the most of this crisp weather while I can.  One my favorite things about Fall is the hearty and comforting foods that come along with it.  Tonight, I decided to try a new recipe of a classic dish.  This chili turned out VERY good and will definitely be making an appearance again.  One thing that I didn’t do was add the ground chipotle chile because I didn’t have it.  I just added a little bit more chili powder to give it a little kick.  

Sweet Potato & Black Bean Chili
(adapted from EatingWell)
Servings:  4;  about 2 cups each
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 medium-large sweet potato, peeled and diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • 1/2 teaspoon ground chipotle chile
  • 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


  1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
  2. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

I ate this with a side of Udi’s gluten free bread toasted and a sprinkle of shredded mozzarella, because what’s chili without a little bit of cheese? Enjoy!


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