Today is one of those late spring days that feels like early spring… you can wear shorts or a t-shirt, but not both. Either a sweatshirt or leggings are necessary… or if you’re a cold person like me, bothA meal like this one is perfect for today, when you want to spend every second outside, and when you come in, you crave a meal accentuates those light, wholesome, happy feelings. This chili is quick, warm, flavorful, and so very comforting.
Because I like to experiment, I really have more than my share of flops in the kitchen. But this was one of those meals that just came together. I had two leftover sweet potatoes and I wanted to use them before they went bad. I love the sweet potato and black bean combination and just started googling recipes for sweet potato and black bean chili. I combined a few with the things I had on hand, and this came out.
Sweet Potato and Black Bean Chili (adapted from Eating Well)
- 2 teaspoons extra-virgin olive oil
- 1 small onion, finely diced
- 1 small sweet potato, peeled and diced
- 2 cloves garlic, minced
- 1 jar of chipotle salsa (I love Safeway’s brand)
- 1 15-ounce can beef broth (or water)
- 1 15-ounce can black beans, rinsed
- 1 cup frozen corn
- 2 teaspoons lime juice
- 1 bunch chopped green onions
Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add chipotle salsa and, if necessary, broth or water to the desire consistency. Bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, frozen corn, and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat. Stir in green onions and serve.