I may not like the feel of cold weather, but I do love that it changes the way I cook. When temperatures dip, it becomes time to make soups, stews, and chilis. With several months of chilly weather ahead of us, I like to have a variety of recipes on hand. Sure, beef stew is fine once in a while, but I like to try different varieties to keep dinner interesting.
This week’s Best B&B Bites recipes from Stonewall Jackson Inn – Bed and Breakfast puts a different spin on chili. This vegetarian version adds sweet potatoes to provide a healthy and filling dish that is the perfect meal to end a chilly day.
Sweet Potato and Black Bean Chili
2 Tb. extra-virgin olive oil
1 medium red onion, chopped
4 cloves garlic, minced
2 tsp. sea salt
1 large sweet potato, cut into 1/2-inch cubes
Zest and juice of 1 lime
1 28-ounce can diced tomatoes
4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked)
1 jalapeno pepper, seeded and chopped
1 Tb. cumin
1 Tb. chili powder
1 tsp. cocoa powder
1 lime, cut into wedges
1 cup chopped cilantro leaves, washed and dried
Warm the oil in a large pan over medium heat and add the onion, garlic, and salt. Sauté until soft, about 4 minutes. Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa; bring to a simmer, cover, and cook for 10 minutes.
Serve over brown rice, if desired, with lime wedges and cilantro, or with corn bread, biscuits, or taco chips alongside.
Helpful Hint: This recipe freezes well, too, for great leftovers.