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Black Bean and Sweet Potato Chili

James Baigrie
Prep time 30 mins
Cook time 55 mins
Yield Makes about 2 quarts
Serve this over a bed of steamed rice mixed with lots of fresh cilantro. It's also delicious over grilled chicken breasts or as an enchilada filling.

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, cored, seeded, and chopped
  • 1 green bell pepper, cored, seeded, and chopped
  • 2 jalapeño peppers, seeded and diced
  • 2 medium sweet potatoes, diced
  • 3 large garlic cloves, minced (about 2 tablespoons)
  • 2 to 3 tablespoons chili powder
  • 1 to 2 teaspoons sea salt
  • 1 to 2 teaspoons ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 1 to 2 teaspoons dried basil
  • 1/4 to 1/2 teaspoon dried marjoram
  • 1 bay leaf
  • 1 (14.5-ounce) can diced tomatoes
  • 2 (14-ounce) cans vegetable or chicken broth
  • 2 (15-ounce) cans black beans, rinsed and drained
  • Juice of 1 lime (about 2 tablespoons)
  • Garnishes: chopped fresh cilantro, green onion slices

How to Make It

  1. Heat oil in a heavy large saucepan or Dutch oven over medium-high heat; add onion. Reduce heat to medium, and cook, stirring occasionally, about 10 to 15 minutes or until tender. Add bell peppers, jalapeño, and sweet potato; cook, stirring occasionally, 5 minutes. Stir in garlic, and cook about 1 minute. Add chili powder and next 7 ingredients; stir and cook 1 minute. Add tomatoes and broth. Simmer, uncovered, about 30 minutes. Stir in beans, and continue to cook 10 minutes. Remove bay leaf, and stir in lime juice. Garnish, if desired.