An easy, hearty vegetarian sweet potato chili with black beans and chocolate. Make ahead for weeknight dinners and let the flavors meld together.
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cloves garlic, minced
- 1 large sweet potato, diced into 1-inch pieces (about 4 cups)
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon coriander
- 1/4 to 1/2 teaspoon cayenne pepper, to taste
- 2 14.5-ounce cans black beans, drained and rinsed (about 3 cups)
- 1 14.5-ounce can diced tomatoes (about 2 cups)
- 2 cups vegetable broth
- 1/4 cup semisweet chocolate chips
- Suggested toppings: chopped scallions, avocado, cilantro
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In a large pot, warm olive oil over medium heat. Add onion, salt, pepper, and garlic and saute until onions are translucent and fragrant, about 5 to 10 minutes.
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Reduce heat to low. Add in sweet potatoes, cumin, paprika, cinnamon, nutmeg, and coriander. Stir well to keep the spices from burning.
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Add black beans, crushed tomatoes and broth. Stir to combine, making sure there is enough liquid covering all the ingredients. If not, add a bit of broth to just cover. Bring the chili to a simmer. Cover and cook 25 to 35 minutes, until sweet potatoes are tender.
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Remove from heat. Stir in chocolate until well combined.
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Serve with desired toppings.
Recipe adapted from Moosewood Restaurant Celebrates
Seasoned Secret
Make this in the slow cooker! (This busy graduate student did it all the time.) Add all ingredients except chocolate and toppings and reduce to 1 cup of vegetable broth. Cook on high for 4 hours. Stir in chocolate when sweet potatoes are cooked through. Serve with toppings.
Vegan
Be sure the semisweet chocolate chips are dairy free or swap them for your favorite carob chips or vegan dark chocolate bar, broken into small pieces. Garnish with your favorite vegan chili toppings such as scallions, avocado, lime, or nutritional yeast. Your favorite vegan crumbles are also a great addition.
Omnivore
Add 1/4 to 1/2 pound of ground meat of your choice, cooking it with the onion if you wish.
Check the Fridge
Sometimes I'll stir in greens that may be just past their prime (you know, that salad mix that's been open for a week in the back of the fridge). For example, spinach, chopped kale, and chard are all great options to add at the end. Cabbage can be added with the sweet potatoes but I stay away from bitter greens like arugula or radicchio.
From Scratch
Use a homemade chicken or vegetable stock instead of store bought. Or make your own vegetable bouillon. You can make your own beans on the stovetop or in a slow cooker instead of using canned beans.