SP Rule: When entertaining others, never serve a recipe that you haven't taste tested previously.
After I nervously committed to making a black bean and sweet potato chili for my guests, that voice in my head kept repeating the SP rule. I am so thankful that some rules are made to be broken. The original recipe is by Real Simple Magazine adapted by Cookie and Kate and then adapted further by Simple Plates. As skeptical as I was, I am so thankful that I didn't leave out the cinnamon or the cocoa powder the recipe calls for. It was delicious!
I loved this chili almost as much as I love Halloween. I will make this chili every year for anyone who shows up to help hand out candy to adorable ghouls, goblins, skeletons and princesses. Hopefully none of the trick or treater's can identify which house slipped in some boxes of nature's candy (raisins) or they may not return. Mwahhahahahah! I'm so evil!
Black Bean and Sweet Potato Chili
(Serves 12-16)
1-2 tbsp olive oil
1 purple onion, chopped
1 yellow onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 medium sweet potatoes, chopped
6-7 garlic cloves, minced
2 tbsp chili powder
2 tsp cumin
1 heaping tsp cayenne* (gradually add more if you like it really spicy)
3 tsp unsweetened cocoa powder
1/4 tsp cinnamon
1 tsp salt
2- 28 oz can diced tomatoes with liquid
2-14 oz cans black beans, rinsed and drained
2-14 oz cans kidney beans, rinsed and drained
4 cups chicken broth
Add 1-2 tbsp olive oil to a large soup pot on medium heat. Add onions and saute for 5 minutes, add bell pepper and saute for 5 minutes, add sweet potatoes and saute for 5 minutes. Add garlic and stir in spices and let saute for one minute. Add diced tomatoes and chicken broth and bring to a low boil. Turn to low and let simmer for one hour. Add beans and let simmer on low for another hour. Sweet potatoes should be cooked through and chili ready to serve.
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| You can visit Cookie and Kate to get a beautiful picture of the chili. Trick or Treat! |
