Sunday, March 13, 2011

Sweet Potato and Bean Chili

From: Serious Eats

1 tablespoon olive oil
1 medium yellow onion, diced
1 orange pepper, diced
1 red pepper, diced
2 cloves garlic, minced
1 teaspoon cumin
2 teaspoons chili powder
One 15-ounce can diced tomatoes
Three 15-ounce cans black beans, rinsed and drained (I used cannellini and garbanzos)
1 small chipotle chile pepper in adobo sauce, minced
¼ cup chopped cilantro stems
Kosher salt
1 bottle dark beer
1 pound sweet potatoes, peeled and cut into 1-inch cubes
¼ cup chopped cilantro leaves
1/2 lime (optional)
sour cream (optional)

Heat oil in large Dutch oven or heavy-lidded saucepan over medium heat. Saute onion and peppers until soft and beginning to caramelize, 5-8 minutes. Add garlic, cumin, and chili powder and continue to sauté until very fragrant, about 2 minutes. Stir in tomatoes, beans, chipotle, cilantro stems, and 1 teaspoon salt. Turn heat to high, and pour in beer. Simmer for 10 minutes, then add sweet potatoes.

Continue to simmer until potatoes are tender, but not falling apart, about 20 minutes. Taste for seasoning. Spoon chili into bowls and garnish with cilantro leaves, a squeeze of lime, and a dollop of sour cream. Serve with corn bread.

* I added the juice of 1/2 a lime and a pinch of brown sugar to the pot at the end.

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