Sweet Potato & Black Bean Chili

I had a week or two when I was craving chili. It was during our 'cold snap' here in Arizona. It actually got down to 32 degrees!!

Also, I *love* sweet potatoes. Strange? Maybe, but so what. They are tasty, okay?!

Enter---> Sweet Potato & Black Bean Chili. *cue heavenly music*

You may think it sounds really weird, but just try it, okay? You won't be sorry. I got this recipe from Life Blessons.

Sweet Potato and Black Bean Chili
via eat me, delicious, adapted from The Clueless Vegetarian

Serves 3-4 as a meal.

1 tbsp vegetable oil
2 medium onions, chopped
1 tbsp chili powder
1 tsp ground cumin
1 cup vegetable broth
2 medium sweet potatoes, peeled and cubed
1 28-oz (796mL) cans diced tomatoes
2 19-oz (540mL) cans black beans, drained and rinsed
1/2 tsp salt
1 tsp crumbled dried oregano

Heat the oil in a large saucepan* or Dutch oven. Add the onions and cook, stirring, over medium heat until the onions are soft - about 5 minutes. Add the chili powder and the cumin and cook for another minute or so. Add the vgetable broth and the cubed sweet potatoes, reduce the heat to low and cook, covered, until the potatoes are almost tender - about 10 minutes.

Add the tomatoes with all the juice from the can, the beans, salt, and oregano. Bring to a boil over medium heat, then let simmer until the potatoes are completely tender - about 20 minutes.


Go for the Dutch oven if you can, unless your saucepan is really very large. (Jillian note: I just made it in a big pot, and it worked out just fine.)


**Jillian note: To make it more of a 'meal', we added some of the leftover smoked turkey from Thanksgiving. Holy scrumptious, Batman! And, because my hubby is a better chef than I am, he had the brilliant idea of putting a couple of the smoked turkey bones in the chili while it was simmering to impart more of that yummy flavor. *drool*