Yesterday in our office, we celebrated a birthday with a potluck, and we love a good potluck. Everyone brought homemade fixings for breakfast tacos. We are lucky that everyone in our office not only loves to cook, but they’re good at it, too. Fresh guacamole, salsa, scrambled eggs, and dessert! Below is a recipe from that feast, black bean sweet potato chili. It goes great with eggs and tortillas but is hardy enough to stand alone. It is full of all the fall flavors and colors we love this time of year. It’s a no fail recipe and if you ever wanted to try a vegetarian recipe, this one won’t disappoint. We are happy to celebrate the end of summer, beginning of fall, and Masami’s birthday. Thanks for celebrating with us!
Black Bean Sweet Potato Chili: Ingredients: 2 tablespoons extra-virgin olive oil, 1 medium red onion chopped, 1 red pepper chopped, 4 cloves garlic minced, 2 teaspoons sea salt, 1 large sweet potato, cut into 1/2-inch cubes, Zest and juice of 1 lime, 1 28-can diced tomatoes, 4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked), 1 jalapeno chile pepper seeded and chopped, 1 tablespoon cumin, 1 tablespoon chili powder, 1 teaspoon cocoa powder, 1 lime, cut into wedges, 1 cup chopped cilantro leaves washed and dried. Directions: 1. Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes. 2. Add the sweet potato and lime zest. Cook 10 to 15 minutes more, continuing to stir occasionally. 3. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa. Bring to a simmer, cover, and cook for 10 minutes. 4. Serve over brown rice, with lime wedges and cilantro, or with corn bread, biscuits, or taco chips alongside. Serves 6.
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Peggy Morse