Miss Lee
Cathlete
This is a recipe that I sort of made up as I went along. I looked at about a dozen recipes and took what I liked from each one to make my own. I didn't measure the seasonings so the amounts listed are guesstimates. Just do what I always do -- throw in whatever you have and whatever you like and it will be wonderful!
Black Bean and Sweet Potato Chili
2 tablespoons olive oil
1 large yellow onion, chopped
2 bell peppers, seeded and chopped (I used 1 red and 1 orange)
3 large garlic cloves, minced (or to taste -- I used 5 or 6 cloves because I love garlic)
1 large sweet potato, peeled and chopped into medium dice
2 to 3 tablespoons chili powder
1 to 2 teaspoons ground cumin
2 teaspoons sweet paprika
1 tablespoon dried oregano
1/4 to 1/2 teaspoon crushed red pepper
1 teaspoon cocoa powder (unsweetened)
1 can (28 oz) diced tomatoes
1 can (15 oz) tomato sauce
4 cans (15.5 oz) black beans, rinsed and drained (most recipes call for 2 or 3 cans but I felt it needed more)
2 to 3 cups liquid (you can use water, broth, or beer. I used chicken broth because I had an open carton in the fridge and I wanted to use it up, but I'm planning to try it with beer the next time. Guinness or Newcastle Brown Ale would work very well
)
salt and pepper to taste
Heat oil in a large saucepan or dutch oven over medium heat. Add onion and peppers and saute until the onion is translucent. Add garlic and sweet potato and cook, stirring occasionally, for about 5 minutes. Add the dry spices and cook for another 1 or 2 minutes. Add the diced tomatoes, tomato sauce, black beans, and liquid of choice. Bring to a boil over high heat, then reduce heat to low and simmer, uncovered, for 30 minutes or until the potatoes are done. Serve with whole grain tortilla chips or a chunk of homemade cornbread.
Black Bean and Sweet Potato Chili
2 tablespoons olive oil
1 large yellow onion, chopped
2 bell peppers, seeded and chopped (I used 1 red and 1 orange)
3 large garlic cloves, minced (or to taste -- I used 5 or 6 cloves because I love garlic)
1 large sweet potato, peeled and chopped into medium dice
2 to 3 tablespoons chili powder
1 to 2 teaspoons ground cumin
2 teaspoons sweet paprika
1 tablespoon dried oregano
1/4 to 1/2 teaspoon crushed red pepper
1 teaspoon cocoa powder (unsweetened)
1 can (28 oz) diced tomatoes
1 can (15 oz) tomato sauce
4 cans (15.5 oz) black beans, rinsed and drained (most recipes call for 2 or 3 cans but I felt it needed more)
2 to 3 cups liquid (you can use water, broth, or beer. I used chicken broth because I had an open carton in the fridge and I wanted to use it up, but I'm planning to try it with beer the next time. Guinness or Newcastle Brown Ale would work very well
)salt and pepper to taste
Heat oil in a large saucepan or dutch oven over medium heat. Add onion and peppers and saute until the onion is translucent. Add garlic and sweet potato and cook, stirring occasionally, for about 5 minutes. Add the dry spices and cook for another 1 or 2 minutes. Add the diced tomatoes, tomato sauce, black beans, and liquid of choice. Bring to a boil over high heat, then reduce heat to low and simmer, uncovered, for 30 minutes or until the potatoes are done. Serve with whole grain tortilla chips or a chunk of homemade cornbread.
