Sweet Potato, Mushroom & Black Bean Chili
Barbara Shaurette
“I used Rancho Gordo black beans for the recipe, which really enhance the chili. If you want to use canned beans instead, however, that’s fine, and it will cut down significantly on the cooking time. Use about three 14.5-ounce cans, saving one can’s worth of the bean liquid, and draining and rinsing the other two. When you add the beans and bean liquid, also add about 2 cups of vegetable broth.”
ingredients
- The beans
- 1/2 pound dried black beans, rinsed and soaked 4-6 hours or overnight
- 3 cloves garlic, smashed
- 2 bay leaves
- The chili
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 jalapeno peppers, minced
- 2 red bell peppers, cut into medium dice
- 1 pound mixed chopped mushrooms (oyster, crimini, portobello)
- 1 tablespoon ancho chile powder
- 1 teaspoon sweet paprika
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon cinnamon
- 1 teaspoon kosher salt + more to taste
- 1/2 teaspoon freshly ground black pepper + more to taste
- 1 28-ounce can whole tomatoes, chopped, with half of the can’s liquid
- 1 pound sweet potatoes, peeled and cut into 3/4-inch dice
- - Cooked black beans (from above)
- 1 14.5-ounce can pinto beans
- - Chopped green onions, for garnish
- - Chopped red onions, for garnish
directions
- 1
For the beans: Pour the beans plus their soaking liquid into a
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stockpot, and add additional water to cover by 1-2 inches. Add the
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smashed garlic and bay leaves, and bring to a boil. Lower heat and
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simmer for about 1 hour, until the beans have softened but aren’t
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fully cooked through (they’ll continue to cook in the chili). Remove
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the garlic and bay leaves and discard.
- 7
For the chili: Heat the oil in a large Dutch oven or stockpot over
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medium heat. Add onions and garlic and saute for about 5 minutes,
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until onions have softened slightly. Add jalapeno and red peppers, and
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continue to cook for another 3-5 minutes.
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Add mushrooms, and saute until mushrooms have softened and released
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some of their juices, another 5 minutes.
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Add the chili powder through the black pepper, and stir until the
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seasonings are incorporated into the mixture. Add the tomatoes and
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liquid, sweet potatoes and cooked black beans plus 3 cups of bean
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cooking liquid (add vegetable broth or water if you don’t have
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enough). Stir well to combine and simmer over medium-low heat for
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about 1-1 1/2 hours, until sweet potatoes have softened but still
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retain their shape, liquid has thickened, and beans are fully cooked
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through. If you are using canned black beans, cooking time will be a
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bit shorter.
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Add pinto beans plus their cooking liquid in the last 30 minutes of
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cooking. Season to taste with salt and pepper.
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Serve with chopped red and green onions for garnish.
notes
Per serving: 262 calories, 14 g protein, 43 g carbohydrate, 5 g fat (1 g saturated), 0 cholesterol, 537 mg sodium, 13 g fiber.
Source: Barbara Shaurette
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