This recipe combines two of my absolute favorite foods for this time of year – sweet potatoes and chili. We live for sweet potatoes at our house. Okay, that might be a slight exaggeration but you get the point, we’re addicted 🙂 Whether your company is having a chili cook off, you’ve got a holiday party to go to or you’re just making dinner for the family, this is a great recipe to have on hand.
Let’s get started!
Here’s what you’ll need:
- 1 tablespoon and 2 teaspoons of extra virgin olive oil
- 1 large sweet potato (or two small), peeled and chopped into bite sized pieces
- 1 large white onion, chopped
- 4-5 cloves of garlic, minced
- 2 tablespoons of chili powder (add a little extra if you like it spicy)
- 4 teaspoons of ground cumin
- 1/4 teaspoon of salt
- 2 1/2 cups of water
- 2 regular sized cans of black beans, rinsed
- 1 regular sized can of diced tomatoes
- 1-2 limes
- 1/2 cup chopped fresh cilantro (dry cilantro will do the trick if you don’t have the fresh stuff on hand)
You’re probably thinking, wait, where’s the meat? Just give it a chance, its delicious. We promise.
It’s a good idea to have everything prepped before you start cooking. At some points you’ll need to move fast. So get your sweet potato, onion and garlic chopped first.
Here’s what you’ll do:
- Heat the extra virgin olive oil in a large sauce pan over medium to high heat
- Once the oil is hot, dump in your chopped sweet potato and onion – stir continuously
- After the onion has started to soften (about 4 minutes), add the garlic, chili powder, cumin and salt – stir continuously for 30 seconds
- Next, add in the water and bring everything to a simmer
- Cover your saucepan with a lid, reduce the heat to maintain the simmer
- Cook for about 12 minutes, or until the sweet potato is tender
- Add in the cans of rinsed black beans and tomatoes. Then squeeze in the juice from the lime(s)
- Increase the heat and return to a simmer
- Reduce the heat and let it simmer about for about 5 minutes until slightly reduced.
- Remove sauce pan from heat and stir in cilantro
- You’re done!
If you’re feeling extra motivated, cornbread would probably go perfectly on the side. Or maybe just some tortilla chips. Either way, it’ll be good. We picked up some red wine to drink, but a pumpkin beer would probably be the cherry on top.
You’ll probably need about an hour from start to finish to make this dish. It will serve four, but sometimes we’ll make it on a Sunday and double the recipe so we can have leftovers during the week. It’s almost just as good re-heated.
We hope you enjoy this dish as much as we do! love, adrienne