The Sensitive Kitchen

Thursday, December 27, 2012

Halloween Chili

This smoky black bean and sweet potato chili is a gorgeous black and orange in the bowl, hence its name. Omit the chipotle chile powder if cooking for young palates.

1 1/2 c dried black beans
1 Tbsp canola oil
1 large onion, diced
4 cloves garlic, minced
1 Tbsp ground cumin
2 tsp ground coriander
1 1/2 tsp dried oregano, crushed
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp chipotle chile powder (for more heat)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 medium-large sweet potato, peeled and diced
1 14-ounce can crushed tomatoes
4 tsp lime juice
1/2 c chopped fresh cilantro
1/2 c chopped scallions

Soak and cook black beans until soft.

In a large soup pot, cook onion in oil over medium-high heat until softened and beginning to brown. Add garlic; stir until fragrant. Add spices; cook 1 to 2 minutes or until toasted. Add sweet potato, stirring to coat with spices. Add cooked black beans with their liquid and canned tomatoes. Simmer 15 minutes, or until sweet potatoes are cooked and flavors are blended. Season to taste with salt, pepper and lime juice. Serve in bowls topped with cilantro and scallions.

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