Monday, April 25, 2011

Meatless Monday! - Black Bean & Sweet Potato Chili

Black Bean Sweet Potato Chili

I've been slacking, I admit it. Oh I've been cooking and baking and cooking some more, but I've been avoiding my computer. See, my desktop happens to be down in our partly finished basement that has the annoying habit of flooding several times a year, and it flooded last weekend. It's all cleaned up but the wet mildewy smell is lingering and makes my nose itchy. I hate itchy noses. Also, I'm worried about inhaling toxic mold spores. What can I say? I'm paranoid.

Anyway, no excuses! Time to make a post.

Black Bean Sweet Potato Chili

I like the ring of Meatless Monday. I don't go meatless every Monday, but I do tend to eat vegetarian about twice a week. It's good for me and good for the environment. It also saves me some dough that I can then use to buy local grass-fed beef, eh hehe!

This chili is a super satisfying vegetarian dish with great flavor. The beans absorb all the big flavors of the chili and the bulgur creates a nice meaty texture. Then you get the creamy sweetness of the sweet potato every few bites for a nice twist! I love a spicy chili and made this at a moderate heat level for my tastes, so adjust the chili powders and chipotle to suit your own preferences.

Black Bean Sweet Potato Chili

Black Bean and Sweet Potato Chili
(adapted from Bon Appetit)

Makes 5 Servings
1 Tbsp olive oil
1 yellow onion, chopped
4 cloves garlic, chopped
1 1/2 Tbsp chili powder
1/2 tsp ancho chili powder
1 1/2 tsp ground coriander
1 14.5oz can fire roasted tomatoes
1/2 lb dried black beans, rinsed
2 chipotle chiles in adobo sauce, minced
5 cups water
1 tsp dried oregano
1 large sweet potato (about 1lb), peeled and cut into 1/2 inch cubes
1/3 cup quick cooking bulgur
Salt to taste

Toppings such as:
Sour cream/greek yogurt, cheese, jalapenos, chopped onion, cilantro

1. Heat oil in a large, heavy pot over medium high heat. Add the onions, stirring occasionally, and cook until soft and beginning to brown, 8-10 minutes. Add the garlic and stir for a minute, then add the chili powders and coriander and stir for 1 more minute.

2. Stir in the tomatoes and their juices, the rinsed beans, chipotle, oregano and water. Bring the mixture to a boil, then reduce the heat to low and simmer covered with the lid slightly ajar, stirring occasionally, until the beans become tender, about 2 to 2 1/2 hours, depending on your beans. Season with salt to taste. 

3. Once the beans are tender, stir in the sweet potato and bulgur. Simmer uncovered until the sweet potato and bulgur are tender, 20-30 minutes. Taste again for salt. Serve with toppings of your choice!

1 comment:

  1. Yum! This looks great! I never thought to put sweet potato in chili. Great idea! Vegetarian chili is also a really great meal when your camping! Here's my version if you're interested: