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
- 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.
- 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!