Black Bean and Sweet Potato Chili

By tulawdog

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 orange pepper, diced
• 1 red pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 2 teaspoons chili powder
• One 15-ounce can diced tomatoes
• Three 15-ounce cans black beans, rinsed and drained
• 1 small chipotle chile pepper in adobo sauce, minced
• 1/4 cup chopped cilantro stems
• Kosher salt
• 1 bottle dark beer
• 1 pound sweet potatoes, peeled and cut into 1-inch cubes
• 1/4 cup chopped cilantro leaves
• 1/2 lime (optional)
• sour cream (optional)

Preparation

Step 1

Heat oil in large Dutch oven or heavy-lidded saucepan over medium heat. Saute onion and peppers until soft and beginning to caramelize, 5-8 minutes. Add garlic, cumin, and chili powder and continue to sauté until very fragrant, about 2 minutes. Stir in tomatoes, beans, chipotle, cilantro stems, and 1 teaspoon salt. Turn heat to high, and pour in beer. Simmer for 10 minutes, then add sweet potatoes.
2. 2
Continue to simmer until potatoes are tender, but not falling apart, about 20 minutes. Mash the potatoes (optional). Taste for seasoning. Spoon chili into bowls and garnish with cilantro leaves, a squeeze of lime, and a dollop of sour cream. Serve with corn bread.