Sweet Potato and Black Bean Chili with Tomatillos

By devogirl

This sweet and spicy stew is a fun and unusual take on chili. And if you happen to have leftovers, it tastes even better a day or two later.

Ingredients

• 1 cup dried black beans, soaked overnight
• 1 Tbsp kelp flakes, or 1 (3inch) piece of kelp
• 4 cups water
• 1 tsp ground cinnamon, or 1 whole stick
• 1 cayenne pepper, seeded and minced, or 1 tsp dried chili flakes
• 2 Tbsp extra virgin coconut oil
• 1 1/2 cups chopped red onions
• 3 cups peeled, grated sweet potatoes
• 4 cups quartered tomatillos
• 3 1/2 cups diced tomatoes
• 4 cups fresh or frozen corn kernels
• 1 1/2 tsp ground cumin
• 1 1/2 tsp sea salt
• grated cheddar for garnish, optional

Preparation

Step 1

Drain and rinse the beans, then put them in a large soup pot with kelp, water, cinnamon and cayenne. Bring to a boil over high heat, then lower heat, cover, and simmer.
Heat oil in medium skillet over medium heat. Add onions and sweet potatoes and saute over medium heat for 10 mins, till sweet potatoes soften and have bright color. Add the saute to soup pot and continue to simmer for 45 mins, until beans are soft.
Stir in tomatillos and tomatoes. Simmer for 10 mins, until tomatillos almost melt into the stew. Stir in the corn, cilantro, garlic, cumin and salt. Taste and adjust the seasonings if desired. Serve topped with cheese, if desired.