Sweet potato black bean vegetarian chili
5.0 from 1 reviews
Adapted from Cookie and Kate's recipe from Real Simple http://cookieandkate.com/2011/sweet-potato-chili-recipe/
  1. If you're using dried beans, they need to early attention. Soak them in clean, cold water the night before, or start early the day of. I also cooked them in a separate pot (drained from soaking, cooked in new water without salt or spices) for an hour, as I prepped the rest of the chili, before adding it to my big chili pot. I know cooking beans in salt and spices can makes it harder for them to keep their shape ... which is why I added them to the pot later.
  2. In a 4 quart Dutch oven or stockpot (I used my lovely yellow pot), saute the garlic and chopped onion and peppers in one to two tablespoon of 1-2 tablespoons of organic olive oil.
  3. When the onions begin to turn translucent, add all of the spices, potatoes, tomatoes, beans if canned, stock and stir. Reduce heat to medium/low.
  4. Let it simmer on low. Cover for 1.5 to 2 hours, stirring occasionally. (If using dried beans, you'd add them in for the last hour after they've been cooking separately.)
  5. When the chili is done, the sweet potatoes should be tender and soft.
  6. Add any more spices to taste.
  7. Add lime juice and stir.
  8. Serve with garnish of sour cream, cilantro and sliced avocado.
  9. Enjoy!
Recipe by Wine and a Spoon at http://wineandaspoon.com/sweet-potato-chili/