Sweet Potato and Black Bean Chili Recipe: Add some spice to your autumn cuisine
It should be no surprise that I am an avid blog reader, following a variety of blogs from faith-based ones to those of my favorite authors and musicians to craft and decorating blogs to cooking ones. Yes, cooking.
As I've mentioned before, I've been trying to introduce more recipes into my burgeoning cooking capabilities--trying one or two new ones a week. So, one recipe that I recently tried came from one of my favorite cooking blogs, eat me, delicious.
Michael and I both agreed that this sweet potato and black bean chili is a keeper. Not only was it pretty easy to make, but the leftovers were just as tasty as fresh. I present it to you with our high recommendations!
Sweet Potato and Black Bean Chili
via eat me, delicious, adapted from The Clueless Vegetarian
Serves 3-4 as a meal.
1 tbsp vegetable oil
2 medium onions, chopped
1 tbsp chili powder
1 tsp ground cumin
1 cup vegetable broth
2 medium sweet potatoes, peeled and cubed
1 28-oz (796mL) cans diced tomatoes
2 19-oz (540mL) cans black beans, drained and rinsed
1/2 tsp salt
1 tsp crumbled dried oregano
Heat the oil in a large saucepan* or Dutch oven. Add the onions and cook, stirring, over medium heat until the onions are soft - about 5 minutes. Add the chili powder and the cumin and cook for another minute or so. Add the vgetable broth and the cubed sweet potatoes, reduce the heat to low and cook, covered, until the potatoes are almost tender - about 10 minutes.
Add the tomatoes with all the juice from the can, the beans, salt, and oregano. Bring to a boil over medium heat, then let simmer until the potatoes are completely tender - about 20 minutes.
*Go for the Dutch oven if you can, unless your saucepan is really very large.