Texans might disagree, but not all chili needs to be slow cooked. And for that matter, it doesn’t even need to include meat in order to be filling and satisfying. Yes, that’s right and this chili, from Williams Sonoma is proof of that beans and potatoes can be just as satisfying, if not more so, than meat.
I have always been partial to both sweet potatoes and black beans. The potatoes are sweet and earthy yet mellow and hold up well in stews and soups. I’ve also been known to eat a baked one as a meal unto itself which makes them the perfect base for this chili. And the black beans are mellow and add protein and body to the chili. Be sure to adjust the amount of chili powder and cayenne pepper as needed since some are hotter than others. Whatever you do, don’t omit the avocado, it both tempers the heat and adds a refreshing balance to the entire dish.
SWEET POTATO & BLACK BEAN CHILI
1/4 cup olive oil
3 sweet potatoes, peeled and cut into 1/2-inch pieces
1 onion, diced
2 garlic cloves, chopped
2 tablespoons chili powder
1 teaspoon cumin
1/8 teaspoon cayenne pepper
2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 14.5 ounce can black beans, rinsed and drained
1 28 ounce can diced tomatoes
4 cups vegetable stock
Avocado slices for garnish
- In a Dutch oven set over medium heat, warm the olive oil.
- Add the sweet potatoes and the onion and cook, stirring occasionally, until the onion is translucent and the sweet potatoes are slightly soft, about 5 to 7 minutes.
- Add the garlic and cook for an additional 30 seconds.
- Stir in the chili powder, cumin, cayenne pepper, salt and black pepper, then add the black beans, tomatoes and vegetable stock.
- Bring to a simmer, then reduce the heat to medium-low.
- Cover the pot and cook the chili, stirring occasionally, for 45 minutes.
- Remove the lid and continue cooking until the beans are soft and the chili is thickened slightly, about 5 to 10 minutes.
- Top with the avocado and serve immediately.