Sweet Potato, Black Bean Chili

The autumn air has made it’s way to OH-IO.

and when it gets chilly, all I wanna eat is chili. cheesy huh?

Speaking of oh-io, Ohio State put on quite a butt kicking (63-38) versus Nebraska on Saturday. Life is good for this buckeye fan (for now).

Darrin and I hosted our first party at our new house, this past weekend. Kind of a housewarming party, kinda football, kinda autumn, kinda birthday… basically a party of all sorts. 😉 Yes, you saw that right, birthday. I turned twenty-seven on October 3rd. yayyyy.

Apparently our friends thought it was a (bring a gift) housewarming party. We received tons of gifts and wine… am I complaining? Absolutely not.

Look at all of those bottles to drink. 🙂

So guess what the star dish of the party was… you guessed it, chili. Because it’s chilly… get it?

Darrin’s dad made white chicken chili. It got the most compliments.

Darrin made traditional beef/bean chili.

I wanted to make a seasonal, vegetarian chili… so sweet potato, black bean chili it was! I LOVE sweet potatoes!

Recipe adapted from Joanne at Eats Well With Others.

Serves 8-12

Ingredients

  • 2 tbsp olive oil
  • 2 onion, diced
  • 2 jalapeno pepper, minced
  • 1 red bell pepper, diced
  • 2 green bell peppers, diced——> picked right out of our garden
  • 6 garlic cloves, minced
  • 8 small sweet potatoes, chopped
  • 8  large tomatoes, chopped
  • 6 oz tomato paste
  • 2 cups frozen corn
  • 4 cups cooked black beans
  • 4 tsp cumin
  • 3 tsp coriander
  • 3 tbsp chili powder
  • 2 cups pomegranate juice
  • 1 cup cilantro, minced

Instructions

  1. In a large pot, cook the onions with the oil for about 5 minutes or until translucent and soft.  Add in the jalapeno and bell peppers.  Saute for 5 minutes or until soft.  Add in the garlic and saute for one minute.
  2. Mix in the sweet potato, tomatoes, tomato paste, frozen corn and black beans.  Add in the cumin, coriander, and chili powder.  Saute for 1 minute or until fragrant. Stir in the pomegranate juice and cilantro.  Bring to a boil and then simmer for 25 minutes or until sweet potato chunks are tender.

I loved it. Not processed… just whole, fresh ingredients.

Hell yes for leftovers all week.

Have a wonderful October week.

Oh, and cheer on those Buckeyes to a 7-0 record versus Indiana this coming weekend!

Leave a Reply

Your email address will not be published.