Sweet Potato and Black Bean Chili

I'm not sure why I decided to make chili during the hottest weekend of the year (so far), but here we are. This was my first time kind of winging it with chili, and I think I've discovered that it's pretty hard to mess up. As long as you've got the basics (beans, tomatoes, spices), the end result will probably be tasty!

First, chop up some onion, garlic, and sweet potato.



Saute the onions and garlic for a bit in some oil, until the onions are almost translucent.


I added the spices at this point and mixed them in with the onions and garlic. I was hoping it might add some extra level of flavor to cook the spices for a little while, but I'm not sure how much effect it had.


Add the sweet potato next, and mix together with the onions and spices mixture. Cook for a few minutes before adding beans, tomatoes, water, and salt. I kept some extra water and salt on hand as the chili was simmering to adjust the sauciness and saltiness levels over time.


After about 30-45 minutes, check to make sure the potatoes are cooked through, and that your chili is the consistency you want! Finally, garnish with some green onion, cheese, sour cream, or whatever you want.




Recipe influenced by many sources, but largely determined by what I had on hand.

1 Tbsp olive oil
1/2 onion, diced
2 medium cloves garlic, minced
1 Tbsp chili powder
1-2 tsp cumin
1 tsp paprika
1/2 to 1 tsp cocoa powder
Dash of cayenne pepper
1/4 tsp oregano
1 medium sweet potato (mine was about 12 oz), peeled and chopped into 1/2 to 1" chunks
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) garbanzo beans, drained and rinsed
1 can (15 oz) crushed tomatoes
Water
Salt to taste

Heat the olive oil to a medium to large pot over medium heat. Add the onions and garlic and cook for a few minutes, until the onions are starting to become translucent. Add all of the spices and stir for a few minutes, then add the sweet potatoes and stir again. After a few minutes, add the beans and tomatoes, and about 1/2 to 1 cup of water. Salt to taste. Bring to a boil then lower the heat until the chili simmers gently. Stir and taste every few minutes, adding water and salt if desired. My potatoes were cooked through and the flavors had nicely melded after about 30-40 minutes.

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