Black-bean sweet potato chili

The Meat Lover’s Meatless Cookbook by Kim O’Donnel

Ingredients:

• 2 cups dried black beans (Plan B: Two 15-ounce cans, but I highly recommend
• the texture and flavor of dried beans)
• 2 cloves garlic, peeledand smashed
• 1 tsp. salt

Sauce

• 1 medium-size sweet potato (12 to 16 ounces), peeled and cut into ½-inch cubes
• (2 to 2½ cups)
• 3 Tbs. vegetable oil
• 1 medium-size onion, chopped finely
• 4 cloves garlic, minced
• 1 Tb. ground cumin
• tsp. ground cinnamon
• 1 tsp. dried oregano
• ½ tsp. cayenne
• 1 tsp. smoked paprika
• ½ tsp. salt
• 2 to 2½ cups tomato puree
• 2 Tbs. tomato paste, dissolved in ¼ cup water
• 1-2 chipotle chiles in adobo sauce, minced

Possible garnishes: Chopped fresh cilantro, grated cotija or Monterey Jack cheese, chopped scallions, dollop of sour cream or plain yogurt.

Directions:

Place the beans in a soup pot and cover with water, plus a few inches. Soak for at least 4 hours or overnight at room temperature. Drain.

Return the beans to the pot, add 4½ cups water to cover, plus the garlic. Bring to a boil, and cook at a hard boil for 5 minutes. Skim off any scum that rises to the top.

Lower heat to medium-low and cook, covered, for at least 1 hour, until beans are tender to the bite. Cooking time will depend on the age of the beans — older beans take longer.

Season the beans with the salt and remove the garlic cloves.

Bring about 3 cups of water to a boil in a medium-size saucepan and add the sweet potato cubes. Return to a boil, cover, and cook for 2 minutes. Drain and run under cold water, and set aside in a small bowl.

Heat the oil in a deep skillet over medium heat and add the onion. Cook until softened, about 6 minutes. Add the garlic, followed by the cumin, cinnamon, oregano, cayenne, smoked paprika and salt, and stir to combine. The mixture will be pasty. Add sweet potato cubes, stirring to coat with the aromatics and spices. Cook foran additional 3 to 5 minutes over medium-low heat.

Add 2 cups of the tomato puree and increase heat to medium, bringing to a lively simmer. Stir in the tomato paste mixture and chipotle chiles, lower heat, and cook until well blended, about 10 minutes, stirring regularly
to keep from sticking and burning.

Pour the sweet potato mixture into the beans and stir to combine. Simmer over medium-low heat until you are satisfied with the overall consistency and texture of the chili, about 30 minutes. If the mixture seems too thick, stir in more tomato puree or water.

Serve hot as is, over rice or with tortillas or corn bread.

Servings: 6
Nutritional information per serving: 374 calories, 60g carbohydrates, 17g protein, 8g fat (1g saturated),
0mg cholesterol, 18g fiber, 718mg sodium