Yield: 4 servings
I like to double the recipe for the chili so I have leftovers for lunch. Like most chilis, it’s even better the next day.
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 2 red bell peppers, diced
- 1 medium onion, chopped
- 3 teaspoons minced garlic
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 15-ounce can diced tomatoes
- 1 15-ounce can black beans, rinsed and drained
- ¼ bunch cilantro, roughly chopped
- Hot sauce to taste
- Optional garnish: fresh limes, Greek yogurt, grated cheese, chopped green onions
- Heat oven to 400. Pierce potatoes with a fork and place on a baking sheet. Bake until fork tender, about 45 minutes to 1 hour, depending on size. Set aside.
- Heat oil in a medium saucepan over medium-low heat. Sauté bell pepper and onion (add some salt and pepper) until soft, about 10 minutes. Add garlic, chili powder and cumin and sauté for another minute.
- Add the tomatoes with their juices and the black beans to the pot. Bring the mixture to a simmer. Reduce heat to low and cover. Cook for about 20 minutes. Add the cilantro and hot sauce (I used about 1 teaspoon) – stir to combine. Add more salt, pepper, or hot sauce to taste.
- To plate, cut each sweet potato in half and spoon some chili on top. Garnish with fresh limes, a dollop of Greek yogurt, shredded cheese and/or chopped green onions.
Adapted from The Bon Appétit Cookbook