Smoky Sweet Potato + Black Bean Chili

Enough already, Old Man Winter!

A forecast that calls for a high of 20 degrees plus 14″of snow is a call to arms.

Only the heartiest, most rib-sticking dishes need enlist for the task. And there’s just something about chili — it’s so versatile and satisfying.

Ground beef, you’re not invited to this party.

But don’t worry carnivores – you’ll still get excited about this one.

Loaded with a heck of a lot of cumin and smoky heat in every bite, it’s impossible to feel one degree of winter chill with this simple one-pot meal. Plus, it’s based around sweet potatoes which means it is jam-packed with vitamins and fiber at the same time. Who doesn’t love that little perk?!

And get a load of this, it’s also super easy!

After chopping the vegetables, you just throw everything in a pot on the stove and let the magic happen. This chili actually tastes even better the next day, which means that you can easily make it in advance and you’ll be thrilled with leftovers.

Eat it naked (with no toppings), load it up with creamy avocado, crunchy green onions, and fresh cilantro and/or serve this over cooked brown rice, millet or quinoa for a heartier option.

It’s impossible to feel deprived when one is eating this well.

Smoky Black Bean and Sweet Potato Chili recipe
Serves 6
2 15-ounce cans black beans, drained and rinsed
4 cups sweet potato, diced into 3/4 inch cubes ( about 2 medium sweet potatoes)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 *chipotle pepper en adobo, chopped finely
2 teaspoons cumin powder
1 teaspoon smoked paprika (regular paprika does not have the same taste! Don’t leave this out…)
1 tablespoon ground chili powder
1 15 ounce can of pureed tomatoes or tomato sauce (not to be confused with pizza sauce)
2 cups vegetable broth (and more as needed)
sea salt to taste
to garnish: 3-4 green onions chopped, 1 large avocado and minced fresh cilantro

Heat the tablespoon of oil in a large pot. Saute the onion for a few minutes, then add the sweet potato and garlic. Keep sauteing until the onions are translucent, about 8 minutes. Add the chipotle en adobo, cumin, chili powder, and smoked paprika and cook until the spices are very fragrant, about 3 minutes. Add the can of tomatoes and vegetable broth. When broth is bubbling, reduce to a simmer and cook for approximately 30 minutes (or until the sweet potatoes are totally tender). You can add more vegetable broth as is needed, depending on the texture chili you like. Season to taste with salt. When chili is finished, allow it to sit for a little bit so that the flavors can marry. To serve, top a generous bowl with some fresh avocado slices , cilantro and chives.
*chipotle in adobe adds a rich smoky spice to a meal. You can find them in the ethnic section of most supermarkets.
Tell me, do you have a favorite chili recipe? Leave me a comment — I would love to hear from you!