3 Bean Sweet Potato Chili

There’s something so comforting on lazy Friday evening like a big bowl of chili. Not only is great to have on a quiet solo night in, but it’s the perfect crown pleaser when you opt for having friends come around instead of heading out for the night. Make a big pot, have someone bring a bottle of wine (or tequila) lay out a toppings bar of scallions, cilantro, cheese, sour cream or Greek yogurt and some hot sauces and have people build their own bowls. It’ll be the new version of #BYOB

3 Bean Sweet Potato Chilia

ingredients

    • 1 onion, finely chopped
    • 2-4 cloves garlic (your preference)
    • 1-2 heaping teaspoons chili powder (go by taste)
    • 2 chipotle peppers in adobo sauce, finely chopped (optional but adds a great smokiness)
    • 2 teaspoons adobo sauce from the chipotle peppers (if using)
    • 1 cans black beans
    • 1 cans kidney beans
    • 1 cans chickpeas
    • 1 sweet potato
    • 1 can of crushed tomatoes
    • ~1/2 cup (1-2 handfuls) coarse corn meal/grits/polenta
  • corn from 2 ears fresh, or a bag of frozen corn (optional)

the how-tos

  1. Peel and finely cube the sweet potato. First cut into in to slices, then matchstick the slices, then cube the matchsticks. This is so the sweet potato and beans are roughly the same size.
  2. Drain and rinse the beans and set aside.
  3. Finely chop the onions and garlic and add to a large pot with a generous glug of oil over a moderate heat. Cook until fragrant before adding the chili powder, the minced chipotle peppers, and the adobo sauce, stir well and let cook about 5 minutes.
  4. Add the sweet potatoes, beans, and crushed tomatoes, plus 1 1/2 empty tomato can’s worth of water. Bring to a boil, season generously with salt, reduce to a simmer and let cook about 10 minutes.
  5. Taking handfuls of the corn grits, “rain shower” them into the chili, stirring well. Allow the chili to cook for a further 30 minutes, stirring well (from the bottom of the pot) every 10.
  6. Taste, and adjust seasoning accordingly. Add the corn and cook for an additional 20-25 minutes. Serve immediately or allow to cool and store in the fridge for up to a week.

Comments · 2

  1. Very tasty recipe! I had no black beans so I substituted white beans, which worked well. I loved the idea of cornmeal to provide more body. When using instant polenta for the cornmeal (which I did), a lot less is needed. Thank you!

    1. Amazing Jenny! I love that you used the white beans and they worked just as well–that’s exactly the ease (and confidence!) I want these recipes to be made with. And yes, isn’t the cornmeal a great edition?! It’s a classic chili addition in my house. So glad you loved it! xx

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