Black Bean and Sweet Potato Chili


Use yellow peppers and swap purple potatoes for the sweet potatoes; think of the jalapeno as Favre – just how much green do you want with your purple and gold?  And if you are purely vegetarian, obviously use the veg broth and not chicken — GO VIKES!

·    2  tablespoons  olive oil
·    1  large yellow onion, chopped
·    1  red bell pepper, cored, seeded, and chopped
·    1  green bell pepper, cored, seeded, and chopped
·    2  jalapeño peppers, diced and partially seeded – proportional to how spicy you want it!
·    2  medium sweet potatoes, diced
·    3  large garlic cloves, minced (about 2 tablespoons)
·    2  to 3 tablespoons chili powder
·    1  to 2 teaspoons sea salt
·    1  to 2 teaspoons ground cumin
·    1  teaspoon  freshly ground black pepper
·    1/4  to 1/2 teaspoon crushed red pepper
·    1  to 2 teaspoons dried basil – better yet use fresh – about 1 Tbsp
·    1/4  to 1/2 teaspoon dried marjoram – better yet use fresh – about 1 tsp
·    1  bay leaf
·    1  (14.5-ounce) can diced tomatoes
·    1 32 oz box vegetable or chicken broth
·    2  (15-ounce) cans black beans, I like Kuner’s SW style with cumin and chili spices
·    Juice of 1 lime (about 2 tablespoons)
·    Garnishes: chopped fresh cilantro, green onion slices

Heat oil in a heavy large saucepan or Dutch oven over medium-high heat; add onion. Reduce heat to medium, and cook, stirring occasionally, about 10 to 15 minutes or until tender. Add bell peppers, jalapeño, and sweet potato; cook, stirring occasionally, 5 minutes. Stir in garlic, and cook about 1 minute. Add chili powder and next 7 ingredients; stir and cook 1 minute. Add tomatoes and broth. Simmer, uncovered, about 30 minutes. Stir in beans, and continue to cook 10 minutes. Remove bay leaf, and stir in lime juice. Garnish, if desired.

Yield: Makes about 2 quarts

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