Black Bean and Sweet Potato Chili

This afternoon Hubby Tony and I were coming home from an afternoon event and realized we hadn't figured out anything for dinner.

I started thinking about what was in the house.  There were some sweet potatoes that needed to be used, and I always have canned beans in the pantry.  Put those two together with onion, peppers, a can of tomatoes, and some spices and you have a wonderful pot 'o goodness (and one of my favorite dishes).

When we got home we sprung into action.  I chopped, Tony did the cooking.  Tonight we used proportionately more sweet potatoes (to get rid of them) and less beans.  We used green pepper, not red, and pickled jalapeno instead of fresh.  None of which mattered; this is a very forgiving recipe.  Forty five minutes later we were sitting down to eat.

And the best part?  Lots of leftovers.

Black Bean and Sweet Potato Chili (From The Great American Detox Diet, by Alex Jamieson)

2 tablespoons extra virgin olive oil
1 medium red onion, chopped
1 red pepper, chopped
4 garlic cloves, minced
2 teaspoons sea salt
1 large sweet potato, cut into 1/2-inch cubes
1 lime, zest and juice of
1 (28 ounce) can diced tomatoes
4 (15 ounce) cans black beans, rinsed and drained (or 6 cups freshly cooked)
1 fresh jalapeno pepper, seeded and chopped
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon cocoa powder
1 lime, cut into wedges (optional -- for garnish)
1 cup chopped cilantro leaf, washed and dried (optional -- for garnish)

1.  Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes.

2.  Add the sweet potato and lime zest, cook 10-15 minutes more, continuing to stir occasionally.

3.  Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa; bring to a simmer, cover, and cook for 10 minutes.

4.  OR omit the oil, throw everything in a crock pot, and cook on high for 6 hours.

5.  Serve over brown rice with lime wedges and cilantro.