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I may not like the feel of cold weather, but I do love that it changes the way I cook. When temperatures dip, it becomes time to make soups, stews, and chilis. With several months of chilly weather ahead of us, I like to have a variety of recipes on hand. Sure, beef stew is fine once in a while, but I like to try different varieties to keep dinner interesting.
This week’s Best B&B Bites recipes from Stonewall Jackson Inn – Bed and Breakfast puts a different spin on chili. This vegetarian version adds sweet potatoes to provide a healthy and filling dish that is the perfect meal to end a chilly day.
Sweet Potato and Black Bean Chili
2015-02-02 12:27:53
Serves 6
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Ingredients
- 2 Tb. extra-virgin olive oil
- 1 medium red onion, chopped
- 4 cloves garlic, minced
- 2 tsp. sea salt
- 1 large sweet potato, cut into 1/2-inch cubes
- Zest and juice of 1 lime
- 1 28-ounce can diced tomatoes
- 4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked)
- 1 jalapeno pepper, seeded and chopped
- 1 Tb. cumin
- 1 Tb. chili powder
- 1 tsp. cocoa powder
- 1 lime, cut into wedges
- 1 cup chopped cilantro leaves, washed and dried
Instructions
- Warm the oil in a large pan over medium heat and add the onion, garlic, and salt. Sauté until soft, about 4 minutes.
- Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally.
- Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa; bring to a simmer, cover, and cook for 10 minutes.
- Serve over brown rice, if desired, with lime wedges and cilantro, or with corn bread, biscuits, or taco chips alongside.
Notes
- Helpful Hint: This recipe freezes well, too, for great leftovers.
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