Black bean and Sweet Potato Chili

HELLO THERE FALL TIME!!! With the latest cold snack to hit..I already miss summertime, but I look forward to good soup recipes. This one was out of this world amazing. Inspired by a chili made by the Pelican Brother Food Truck here in Gainesville, FL. Here is it kiddos!!!

 

Black bean and Sweet Potato Chili

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Ingredients: (makes about 6-8 servings)

1 each of large yellow onion, green, yellow and red bell pepper (diced)

12 cloves of garlic minced

1 tbsp. of olive oil

1- 28oz can of crushed san marzano tomatoes

1- 28oz can of Muir Glen Organic fire roasted diced tomatoes

4- 15oz cans of organic black beans

2 tbsp. of cumin

1-2 tbsp. of chili powder

1 tbsp. of cayenne pepper

1 tbsp. of garlic powder

1 cup of vegetable stock

sea salt/pepper to taste

Roasted Potatoes:

3 large sweet potatoes diced

1 tbsp. olive oil

1 tbsp. of cumin

1 tbsp. of chili powder

 

Directions:

1. Sauté peppers, onions, and garlic in oil over medium heat in a large pot. Add a little salt to draw the moisture out of the onions (that’s called “sweating” them…and we all know how I live to sweat!).

2. Add beans, tomatoes and seasonings into pot. Simmer for as long as you need. I like to simmer it all day so that the house smells like chili and I torture everyone that comes over.

3. Pre-heat oven to 400 degrees

4.  Separately, toss the diced potatoes in the oil and extra seasonings. Spread on a parchment paper lined baking sheet. Bake for 15-25 minutes. Cooked on outside but still a little raw in the middle.

5. Allow potatoes to cool completely. Then about 15 minutes before serve time…add potatoes into chili and stir gently.

6. Serve and love it!!!!

 

 

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