I was visiting my family during the holidays and wanted to lend a hand in the kitchen. I was inspired by a recipe for Black Bean-Sweet Potato Chili from the USA Today.  I put my own spin on it and “souped up” the chili with extra veggies and beans.  We served it next to homemade bread with hot pepper jelly and a mixed green salad. It was the perfect winter meal. Muy Caliente!

  • 4 cloves garlic
  • 1 swish of olive oil
  • 1 onion, diced
  • 5 organic carrots, chopped
  • 3 stalks organic celery, chopped
  • 1 sweet potato, chopped
  • 1 organic red bell pepper, chopped
  • 1 organic yellow bell pepper, chopped
  • 1 T cumin
  • 1/4 t cinnamon
  • 1 t dried oregano
  • 1/4 t cayenne
  • 1 t smoked paprika
  • 1 T mild chili powder
  • 1 chipotle chili in adabo sauce, minced finely, I used La Costena from Fresh Market
  • 1 (28 oz) can of organic tomato puree
  • 1 (28 oz) can organic diced no salt added
  • 2 (14 oz)  cans organic black beans
  • 1 (14 oz) can organic Northern beans

Saute garlic and onions in olive oil.  Microwave chopped sweet potato for about 3 minutes to cook.  Add carrots, celery, and microwaved sweet potato to garlic and onion saute and cook until softened.  Add peppers and saute. Add cumin, cinnamon, oregano, cayenne, paprika, and chili powder and stir to coat vegetables. Add chipotle chiles, tomato puree, diced tomatoes.  Add tomato puree, diced tomatoes and bring to a simmer. Add black beans and Northern beans simmer for about 30 minutes. Serve when hot.

Created by Kristin Meier


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