Recipe ReDux: Sweet Potato Black Bean Chili (with Chocolate!)
When it comes to most recipes, I usually don’t make the same thing twice. I like to experiment in the kitchen and get bored eating the same thing over and over. But when it comes to chili? I don’t stray. I know what I like, and it’s Eating Well’s Sweet Potato Black Bean Chili. It seems like I’ve been making it every winter for the past few years, or some variation of it. I even made a huge pot of it for our friends after they had their first baby, so they wouldn’t have to cook. It’s the perfect winter meal that is a little sweet, a little smoky, and a lot satisfying.
I barely varied from the original recipe, except for adding a few extra sweet potatoes and tomatoes. But I did add one secret ingredient:
I see chili recipes with chocolate all the time and have always wanted to try tossing some cocoa in my chili. This month’s Recipe ReDux theme of chocolate gave me that extra nudge. It didn’t make the chili taste like chocolate at all, but it did give a subtle rich, earthy taste. I think it helped that I was using a super dark, high quality chocolate. You wouldn’t want to go tossing Hershey’s milk chocolate kisses in your chili.
Ingredients (I used)
1 tablespoon plus 2 teaspoons extra-virgin olive oil
5 small sweet potatoes, diced
1 large onion, diced
5 cloves garlic, minced
2 tablespoons chili powder
4 teaspoons ground cumin
1/2 teaspoon ground chipotle chile
1/4 teaspoon salt
3 cups water
2 15-ounce cans black beans, rinsed
2 14-ounce can diced tomatoes
2 ounces dark chocolate
For the original recipe and instructions, click here.
Looking for other sweet and savory ways to enjoy chocolate? As if you need an excuse…
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