It’s friggin freezing in Florida right now. This is great, actually, because I used to live up north and after awhile the mild, humid Gainesville days get to be a little much. Plus I enjoy winter accessories. But even before it was cold (several days ago) my favorite best friend/personal chef, one D. Ledis, had begun using a CSA-provided abundance of sweet potatoes to create sweet potato chili. Now, I don’t like sweet potatoes on their own. I don’t even like the candied ones served with marshmallows on Thxgiving. But I love this chili.
What you’ll need:
-2 tsp. or so extra-virgin olive oil
-1 small onion, finely diced
-1 small sweet potato, peeled and diced (2 if you actually love sweet potatoes)
-2 cloves garlic, minced
-1 tbsp. chili powder
-2 tsp. ground cumin
-Any variation of spicy peppers – jalopeno, chipotle, etc., diced
– salt to taste
-1 1/3 cups chicken stock or water
-1 15-ounce can black beans, drained
-1 cup canned diced tomatoes
-2 tsp. lime juice
-2 tbsp. fresh cilantro, chopped
What you’ll do:
-Heat oil in a large saucepan over medium-high heat.
-Add onion and potato and cook, stirring often, for about 4-5 minutes. Onions should be pretty soft.
-Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly for about 30 seconds.
-Add chicken stock/water and bring to a simmer.
– Cover, reduce heat and cook until the potato is tender, 10 to 12 minutes.
-Add beans, tomatoes and lime juice and turn heat to high to allow it to simmer, stirring often, then reduce to maintain simmer and let it reduce – about 4 minutes.
-Remove from the heat and stir in cilantro (optional, but tasty).
This is fantastic served over rice. It serves 2-4 so make 1/2 cup of rice per 1 cup of liquid per person and revel in its cold-weather-combating simplicity.