As freshly dug sweet potatoes arrive at the market, and the cooler autumn temperatures set in, this chili hits the spot. Depending on your preferences, add in some sausage and/or kale for additional flavor and color.
Sweet Potato Chili with Black Beans
*Items can be purchased at the market
1-2 Tbsp. olive oil
1 large sweet potato*, peeled and diced
1 large onion*, chopped
3-4 cloves garlic*, pressed or minced
2 Tbsp. chili powder
4 tsp. ground cumin
1/2 tsp. ground chipotle chile
2 1/2 cups water
2 15-ounce cans black beans, rinsed
1 14-ounce can diced tomatoes
1 1/2 Tbsp. lime juice
1/2 cup fresh cilantro*, finely chopped
½ sausage*, cooked and broken into small pieces
1 cup kale*, chopped small
Heat oil in a large, heavy pot over medium-high heat. Add onion and cook, stirring often, until the onion is beginning to soften, and then add sweet potato. Cook for a few more minutes.
Add garlic, chili powder, cumin, and chipotle and stir for 30 seconds. Add water and heat to a simmer.
Lower heat, cover pot, and cook at a simmer until the sweet potato is tender, about 12-14 minutes.
Add beans, tomatoes and lime juice and any optional ingredients (sausage and/or kale); increase heat to high and return to a simmer, stirring often.
Simmer about 5-8 more minutes.
Remove from heat and stir in cilantro before serving.