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Smoky Black Bean and Sweet Potato Chili
Source: The Washington Post
Serves: 8
This is a vegan chili but I cooked up a little chorizo as an add-in for meat eaters. It is yummy either way.
1 T oil
2 c chopped onion, about 2 medium onions
4 c cubed sweet potatoes (3/4-inch), about 1 1/4 pds
2 cloves garlic, minced
1 chipotle en adobo, finely chopped, or to taste
1 T ancho chile powder
2 teas ground cumin
1/2 teas smoked paprika
1 (14.5 oz) can tomatoes, diced or whole and crushed before adding
3 1/2 c cooked black beans, rinsed and drained if from cans (about 2 1/4 15.5 oz. cans)
1 1/2 c homemade or purchased vegetable broth
1/2 teas salt
1 avocado, for garnish, optional
1/4 c snipped chives, for garnish optional
Start heating the oil over medium heat and add the onions once it shimmers. Stir frequently and allow onions to cook until translucent and tender. Add the sweet potatoes and the garlic and cook until the sweet potatoes are beginning to get soft, about 10 minutes. Add the chipotle en adobo, ancho chile powder, cumin, and smoked paprika. Stir constantly while the spices become fragrant and mixed in, about a minute.
Add the tomatoes, beans, and broth and raise the heat to medium-high until it comes to a boil. Then reduce the heat and simmer slowly uncovered. Stir occasionally until the sweet potatoes are tender, about 30-35 minutes. If you want to change the consistency, add more broth.
Stir in the salt and taste and adjust.
Serve topped with chopped avocados and chives.
Notes:
You can find chipotle en adobo in many supermarkets these days; otherwise it's available in a Mexican market.
I made this with home cooked beans and since I used aromatics (carrot, onion, celery, garlic) while cooking the beans, I used bean broth instead of vegetable broth.
Canned diced tomatoes usually have calcium chloride added which keeps them in a consistent diced state and they don't break down with cooking. It's a matter of preference whether you use them. If you like your tomatoes to dissipate in a soup or stew, break or crush whole tomatoes but if you like chunks of tomatoes in your dish, use the diced version.
1 T oil
2 c chopped onion, about 2 medium onions
4 c cubed sweet potatoes (3/4-inch), about 1 1/4 pds
2 cloves garlic, minced
1 chipotle en adobo, finely chopped, or to taste
1 T ancho chile powder
2 teas ground cumin
1/2 teas smoked paprika
1 (14.5 oz) can tomatoes, diced or whole and crushed before adding
3 1/2 c cooked black beans, rinsed and drained if from cans (about 2 1/4 15.5 oz. cans)
1 1/2 c homemade or purchased vegetable broth
1/2 teas salt
1 avocado, for garnish, optional
1/4 c snipped chives, for garnish optional
Start heating the oil over medium heat and add the onions once it shimmers. Stir frequently and allow onions to cook until translucent and tender. Add the sweet potatoes and the garlic and cook until the sweet potatoes are beginning to get soft, about 10 minutes. Add the chipotle en adobo, ancho chile powder, cumin, and smoked paprika. Stir constantly while the spices become fragrant and mixed in, about a minute.
Add the tomatoes, beans, and broth and raise the heat to medium-high until it comes to a boil. Then reduce the heat and simmer slowly uncovered. Stir occasionally until the sweet potatoes are tender, about 30-35 minutes. If you want to change the consistency, add more broth.
Stir in the salt and taste and adjust.
Serve topped with chopped avocados and chives.
Notes:
You can find chipotle en adobo in many supermarkets these days; otherwise it's available in a Mexican market.
I made this with home cooked beans and since I used aromatics (carrot, onion, celery, garlic) while cooking the beans, I used bean broth instead of vegetable broth.
Canned diced tomatoes usually have calcium chloride added which keeps them in a consistent diced state and they don't break down with cooking. It's a matter of preference whether you use them. If you like your tomatoes to dissipate in a soup or stew, break or crush whole tomatoes but if you like chunks of tomatoes in your dish, use the diced version.
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