Sweet potato bean chilli

We recently participated in our first cottage road clean-up, a small gathering of fellow cottagers working together to clear the roadsides of leaves, weeds, and branches. The crisp, sunny fall day provided the perfect backdrop for our introduction to the community, allowing us to meet and connect with our neighbors. When tasked with bringing a dish for the occasion, my immediate choice was a hearty and nutritious one that has graced the meal delivery menu numerous times throughout the fall and winter months.

Presenting a yummy bowl of warmth and comfort, this dish boasts a blend of flavours that make it a standout favourite. What makes it even better is its ease of preparation and customizable spice level, ensuring it suits everyone’s taste preferences. The star ingredients, sweet potatoes and black beans, not only contribute to the dish’s deliciousness but also bring a myriad of health benefits. Sweet potatoes are rich in vitamins, minerals, and antioxidants, promoting eye health, immune function, and overall well-being. Meanwhile, black beans provide a good source of protein, fiber, and essential nutrients, supporting heart health and aiding in digestion.

Start by gathering all your ingredients and placing on the counter.

Measure out your spices. Chop all the veggies and onion.

I like to roast my sweet potato to add a little depth of flavour here but it is also great if you skip this step.

If you’d like to roast it, preheat oven to 425 place on a cookie sheet drizzled with olive oil for about 30 min.

In a large pot, sauté the onion and the garlic in a bit of olive oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.

Add the jalapeños, bell pepper and sauté for another 5 to 7 minutes or so, until softened.Now add the can of diced tomatoes (with the juice),adobo pepper, sweet potatoes and tomato paste (If I don’t have tomato paste I look for a thick bbq sauce in my fridge) Stir to combine.

Increase heat to medium-high.Add the drained and rinsed beans, along with the chili powder, cumin and salt. Simmer the mixture, uncovered, until thickened, about 10 to 15 minutes.Taste and season with additional salt if desired.Serve with avocado, chopped green onion, and cilantro leaves, if desired.