This winter favorite recipe is packed with flavors that dance in the mouth. Sweet potatoes + black beans always make for a great combo, but adding the savory sweet kicks of chili and cocoa powder really adds to the mix. This chili is so thick and packed with flavor your carnivorous friends will not even notice it is naturally vegan, vegetarian, and gluten free.
Black Bean and Sweet Potato Chili
adapted from Real Simple.
1 tbs evoo
1 onion, chopped
2 cloves garlic, chopped
2 jalapeños, cored and chopped
2 poblano peppers, cored and chopped
1 - 12 oz bottle (gluten free) beer
1 large sweet potato, peeled and cubed
2 can black beans, drained and rinsed
1 can fire-roasted diced tomatoes, with juice
2 tbs tomato paste
2 tbs chili powder
2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp Chipotle chili powder
1/2 tsp cinnamon
2 tsp cocoa powder
In a large Dutch oven or heavy pot, heat evoo over medium-high heat and sauté garlic, onion, and peppers until tender. Add sweet potatoes and cover with beer. Bring mixture to boil and then let simmer for 10 minutes. Add remaining ingredients and cook an additional 10 minutes.
Garnish with your favorite ingredients: cheese, sour cream, avocado, tortilla chips, or cilantro.
Note: I have also made this recipe in a crockpot. Add all ingredients and cook on low for 7-8 hours.
Tip: Ever wonder what to do with that extra tomato paste? Scoop it into a ziplock bag and put in the freezer. It's easy to break off a small chunk next time you only need a small portion for a recipe.
ENJOY!
