Sweet potato & black bean chili

A healthy way to warm your cockles

If you don't think sweet potatoes belong in chili, get ready to become a believer. I've eaten this awesome concoction (adapted from Allrecipes) for lunch the past three days (and am planning on a fourth tomorrow) — and I still find myself stifling yummy sounds with every spoonful. It really is just that good.

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SWEET POTATO & BLACK BEAN CHILI

WHAT YOU'LL NEED:
2 pounds orange-fleshed sweet potatoes/yams (I used 3 yams)
1/2 tsp cayenne pepper
1 and 1/2 tsp salt, or to taste
2 TBS olive oil
1 onion
1 red bell pepper
1 jalapeno pepper
4 cloves garlic, minced (or 2 tsp pre-minced garlic)
1 TBS chile powder
1 TBS cumin
1/4 tsp dried oregano
14 oz. can diced tomatoes
14 oz. can petite diced tomatoes
1–2 cups vegetable broth
1 TBS cornmeal
1 tsp sugar
1 tsp unsweetened cocoa powder
2 15 oz. cans black beans
sour cream & cilantro, for garnish

WHAT YOU'LL DO: 
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Peel and dice sweet potatoes. In a large bowl, toss together diced sweet potatoes, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1 TBS olive oil. Spread the coated sweet potatoes in one layer on the prepared baking sheet. Roast for 20 to 25 minutes, then allow to cool to room temperature. *Note: Mine were done at 20 minutes and were good enough to eat right then and there.

2. Dice up the onion and peppers. In a large pot or Dutch oven, combine: 1 TBS olive oil, onion, peppers, minced garlic, chile powder, cumin, oregano. Stir and cook the mixture for about five minutes until the onion and peppers are softened and fragrant. 

3. Pour tomatoes (not drained) and 1 cup vegetable broth into the pot and bring to bubbling (but not major boiling). Add the cornmeal, 1 tsp salt, sugar, and cocoa powder, stirring constantly for a few minutes to combine. Reduce heat to low and simmer for 30 minutes.

4. Drain one can of black beans (don't rinse) and transfer to a bowl. Use the back of a spoon to mash the beans (see "Mashing note," below), then toss a second can of black beans with the mashed ones (no need to rinse and drain them). 

5. Add black beans and cooled sweet potatoes to the veggie mixture. If the mixture seems too thick, add 1/2 to 1 cup of vegetable broth. (I added just 1/2 cup, but would probably add another 1/2 cup to the leftovers on day three.) Simmer until heated through, about 15 minutes. Season with additional salt and cayenne pepper to taste (I actually didn't add any additional seasoning). Serve with a dollop of sour cream and a sprinkling of chopped cilantro.

*Mashing note: I mashed the beans just for the sake of consistency — I like the texture the mashed beans add to the chili. I also didn't worry about rinsing the beans for this recipe, since the liquid adds to to the sauce. 

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Though my usual motto is something like "more butter — always," I love how this chili is as guilt-free as it is delicious. It's the kind of cozy, stew-y goodness that we all need as the air grows cold.