Black Bean & Sweet Potato Chili

Makes 6 servings

Leah

A great vegan chili.

ingredients

2 medium-large sweet potatoes
2 tablespoons light or extra-virgin olive oil
1 cup chopped onion
2 to 3 garlic cloves
1 medium red bell pepper, diced
One 32-ounce can black beans, drained and rinsed
One 28-ounce can diced tomatoes
1 or 2 small fresh hot chilies, minced, or one 4-ounce can chopped mild green chilies
2 teaspoons ground cumin
1/2 teaspoon dried oregano
Salt to taste

1
Bake or microwave the sweet potatoes on high until just firm, about 3 to 4 minutes per potato. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside.
2
Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until golden. Add the bell pepper, beans, tomatoes, chilies, cumin, and oregano. Bring to a simmer. Cover and simmer gently for 15 minutes. Add the sweet potatoes and continue to simmer until the vegetables are tender, 10 to 15 minutes.
3
Season lightly with salt. If time allows, let stand off the heat for 1 or 2 hours, then heat through as needed.
4
Embellish it: Pass a bowl of chopped fresh cilantro for sprinkling over the top of individual portions.
5
Spice it up: This is not very spicy so give this chili extra heat with chili powder or other peppers.