Smoky Black Bean and Sweet Potato Chili

Name: Smoky Black Bean and Sweet Potato Chili
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and diced; 3 tablespoons olive oil; 1 large yellow onion, diced; 3 garlic cloves, minced; 2 chipotle peppers in adobo, chopped; 1 tablespoon ground cumin, toasted; 2 cans (400g each) black beans, drained; 1 can (400g) crushed tomatoes; 500ml vegetable stock; Juice of 1 lime; Sea salt, to taste

American · Autumn · 55 min · Serves 6 · By Priya Nair

Chipotle and toasted cumin give this chili the depth you usually only get from meat, while roasted sweet potato keeps it from feeling like a penance. It is the rare pot of beans that improves every day it sits in the fridge. Make a double batch on Sunday and you have lunch sorted clear through Wednesday.

Ingredients

2 medium sweet potatoes, peeled and diced
3 tablespoons olive oil
1 large yellow onion, diced
3 garlic cloves, minced
2 chipotle peppers in adobo, chopped
1 tablespoon ground cumin, toasted
2 cans (400g each) black beans, drained
1 can (400g) crushed tomatoes
500ml vegetable stock
Juice of 1 lime
Sea salt, to taste

Method

Heat the oven to 220C. Toss the sweet potatoes with 1 tablespoon of the oil and a pinch of salt, spread on a tray, and roast for 25 minutes until tender at the edges.
Meanwhile, warm the remaining oil in a heavy pot over medium heat. Cook the onion until soft and golden, about 8 minutes. Add the garlic, chipotle, and cumin and stir for 1 minute.
Add the black beans, crushed tomatoes, and stock. Bring to a simmer and cook gently for 20 minutes, stirring now and then.
Fold in the roasted sweet potato and simmer 5 minutes more so the flavors marry.
Stir in the lime juice and season with salt. Serve hot, with whatever toppings you love.