Sweet Potato & Black Bean Chili

My husband is not a sweet potato lover.  I can't fault him, because this is one of the very few vegetables that he doesn't embrace.   He has grown to love baked sweet potato fries.  I wanted to introduce another sweet potato dish to him while he is still feeling that maybe sweet potatoes are not evil after all.

Well, he loves chili, so why not a sweet potato and black bean chili?  I was a bit concerned that the sweet potatoes may get too soft and turn into a goopy mess in the chili.  I did not need to worry about that.  They remained a very nice, firm consistency. 

Don't think that this is a boring chili.  It can be as spicy as you want it to be.  The ancho chili powder gives  it a deep, rich flavor, without much heat.  The crushed red pepper flakes and tabasco sauce step in to provide as much heat as a person wants.  I made it quite spicy, which I love. 

The lime and cilantro contribute a fresh brightness to the chili.  If cilantro doesn't ring your bell, it can be left out or replaced with parsley.  Diced avocados would be very nice on top of each serving.  I did not have any avocados at the time.

SWEET POTATO & BLACK BEAN CHILI

1-2 Tbsp. extra virgin olive oil

1 large onion, diced
2 medium sweet potatoes, peeled and diced
1 red bell pepper, diced
1/2-1 tsp. salt, divided
½ tsp. black pepper, divided
3 cloves garlic, minced
½  tsp. crushed red pepper flakes or to taste
3 Tbsp. mild chili powder
3 tsp. ground cumin
2 Tbsp. ancho chili powder
3 cups vegetable broth or enough to cover the other ingredients
5 cups black beans, rinsed
1 14 oz can diced fire roasted tomatoes
2 cups fresh, frozen, or canned corn, optional
4 tsp. lime juice
½ cup chopped fresh cilantro
Tabasco sauce, optional

Heat 1 Tbsp. oil in a dutch oven or large pot over medium high heat.  Add the onion and sweet potatoes and saute for about five minutes.  Add the bell pepper and saute for about 5 minutes.  Add ½ tsp salt and ¼ tsp. pepper to vegetables.  Make a well in the center of the pan and add the garlic and red pepper flakes, along with a few drops of olive oil.  Stir the garlic and pepper flakes around for about 1 minute, then stir it into the rest of the ingredients in the pan.

Make a well again in the center of the pan.  In this well, add the chili powder, cumin, and ancho chili powder, along with a few drops of olive oil.   Stir these ingredients around in the center of the pan for a couple of minutes to toast them, then stir into the rest of the ingredients in the pan. 

Add the  vegetable broth, black beans, tomatoes, corn, and salt and pepper to taste.  Bring to a simmer and cook for about five minutes.  Check whether the sweet potatoes are soft but still firm.  If not, cook for a bit longer. 

When the sweet potatoes are to the desired firmness, turn off the heat.  Add the lime juice, cilantro, and tabasco sauce to taste.                         

I served it with whole grain tortilla chips.  A slice of cornbread would be very good with it also.

Husbands note:  No complaints here. I had two bowls!