Sweet Potato and Black Bean Chili


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Gary’s parents grow an abundance of sweet potatoes every year. And because we don’t have enough space in our garden beds for potato vines, they send us packages of their sweet potatoes wrapped in newspaper through the good ‘ole US mail. Melvin’s potatoes are quite legendary; I’ve even given one to my sister and brother-in-law as a Christmas present one year. The whole 3 lb vegetable was devoured and enjoyed.

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{Melvin, and one of his prized potatoes.}

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{Kate and Lee enjoying their sweet potato before it was eaten.}

This chili recipe omits some of the beans for sweet potatoes. They add great flavor and color (and the results produce a little less gas as compared to the full-bean recipes.)


2 T olive oil
2 red peppers
1 large onio
1 jalapeno (optional)
3 cloves garlic
2 T chili powder
1 T cumin
1/2 t cayenne pepper
1/2 c cilantro
8 c chicken or vegetable broth (preferably homemade)
1-2 large sweet potato, peeled, cut into chunks
2 cans black beans, drained and rinsed
1 can diced tomatoes, plus juices
Sour cream, pickled jalapenos, lime wedges for serving


In a heavy bottomed pan, heat the oil over medium high heat. Add the peppers, onion, jalapeno, and garlic, and cook for 5-7 minutes, or until the onion is clear. Add S&P, chili powder, cayenne, cumin, and half of the chopped cilantro. Cook for one minute. Next, add the broth, chopped potato, beans, and tomatoes. Keep on medium-low heat for 40 minutes to an hour or more. Serve with pickled jalapenos, like I did, or sour cream and lime wedges. It’ll warm your soul on a cold day.


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