Spicy Sweet Potato Black Bean Chili
About 1 hour, serves 6
2 cups cooked black beans
1 sweet potato (in the summer I use 3 ears of fresh corn)
2 cans diced tomatoes (or 4 medium tomatoes, large dice)
¼ cup cilantro, chopped
3 T olive oil
2 T chili powder
1 T chipotle pepper flakes
1 t cumin
1 t paprika
½ t cayenne pepper (optional)
¼ t coriander
2 T Lime juice
Salt to taste
Next chop the peppers. I learned a great trick from my friend Matt.
- Hold the washed pepper with both hands, thumbs on either side of the stem
- Press down with your thumbs to push stem (and the seeded white part) into the pepper
- Pull thumbs apart to separate the pepper into two
This makes it really easy to discard the seeds and most of the white part should be gone. I then slice into half inch sticks, turn and square them. This is good for the bell peppers, and the smaller flavorful peppers. I cut the hot peppers differently.
For the jalapenos, I prefer to leave the seeds in one for the extra heat. If you want it more mild, quarter the jalapenos lengthwise to remove the seeds easily. (washing your hands immediately with dish soap will help keep them from burning later on, and will prevent the oils from spreading to other areas).
The habanero is optional and very hot. However, one habanero in this amount of chili is not too spicy. Here’s the heat index as I see it:
- Bell pepper = not spicy
- Poblanos = slight tingle
- Serranos = pleasant heat
- Jalapenos (no seeds) = hot
- Chipotles = very hot, with flavor
- Jalapenos (seeds) = spice enthusiast
- Cayenne Pepper = heat without much flavor
- Habanero = spice masochist
If making rice, start that now.
With the peppers chopped, set them aside in a mixing bowl and start the onions garlic on a medium low heat. Low enough so that they don’t brown. Deal with the green beans and sweet potato. When the onions are translucent, add the peppers. I like to let these sweat for a bit before adding anything else.
Next add all the spices, except salt. add the lime juice and cilantro (reserve some to top each bowl with). Add the green beans and sweet potato, cook 5 minutes. Add the black beans, tomatoes, and 2 cups of water. Cook until the sweet potatoes are soft.
- A scoop of rice or quinoa in the bottom of the bowl is a must
- Crumbled tortilla chips give it a great crunch!
- Fresh diced tomatoes, onion, cilantro and avocado and a bit more lime make this dish amazingly crisp
- Daiya cheese and vegan sour cream are good, but definitely not necessary with the creaminess of the sweet potato