That’s right people, November Seasonal Potluck ingredient is sweet potatoes! Ok, that exclamation point was forced. I really don’t like sweet potatoes all that much. This was totally Kelley‘s idea, but I went along with it hoping that I would learn to like them. I think its one of those things where my mom never really fed me sweet potatoes, so the lack of exposure has made me think I don’t like them. I guess time will tell.
Let’s actually talk about sweet potatoes for a second. The only other time I have purchased a sweet potato was when I was making vegetable chips. I always thought of sweet potatoes as kind of orange on the inside (from seeing sweet potato fries at restaurants) but the one I bought (that was clearly labeled “sweet potato” at the store) was yellow inside, similar to a regular potato. I was totally confused. This time around I bought what was labeled “garnet yam”, and this looks like what I thought a sweet potato was supposed to look like. Can someone please explain to me which is which?!?
Anyway, this chili was actually really delish! I was definitely skeptical of the sweet potatoes (yams?), but they really complemented this chili. I added a little extra spice for The Hubs, and he gobbled it all up. He kept saying “are you sure there’s no meat in here?”
Black Bean and Sweet Potato Chili recipe from Eating Well
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 1 medium-large sweet potato, peeled and diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- 1/2 teaspoon ground chipotle chile (see Note)
- 1/4 teaspoon salt
- 2 1/2 cups water
- 2 15-ounce cans black beans, rinsed **I thought I had 2 cans of black beans but I really had 1 black bean and 1 kidney bean. It still worked!
- 1 14-ounce can diced tomatoes
- 4 teaspoons lime juice
- 1/2 cup chopped fresh cilantro
- Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
- Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
Well, so far, so good on operation “make Betsy like sweet potatoes”. We’ll have to wait and see what the rest of the month brings!