Sweet Potato Black Bean Chili
Recipe by Nicole Thom-Arens
Serves 6 to 8
This recipe is in part from Foster’s Market. I developed my own version with my favorite flavors after seeing Jennifer Garner make it on her Instagram’s Pretend Cooking Show. I don’t like green bell peppers (except only rarely on a pizza and only if they are sliced very thin), so I left them out. Pumpkin spice is my secret ingredient here. It adds a depth of flavor and warmth to the chili. Serve my pumpkin chocolate chunk/chip cookies for dessert to carry through the flavors. You’ll want to eat this chili with a delicious slice of homemade bread to soak up all the goodness.
Ingredients:
2 tablespoons olive oil1 onionRed pepper flakes to taste2 sweet potatoes2 cloves garlic2 1/2 tablespoons chili powder1 teaspoon cumin1 teaspoon basil1/2 teaspoon marjoram3/4 teaspoon pumpkin spice (I like to make my own by combining 3 tablespoons cinnamon with 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons allspice, and 1 1/2 teaspoons ground cloves.) 2 teaspoons kosher salt, plus additional for sauteing the onions and finishing the chili4 cups vegetable stock/broth28 ounce can of whole tomatoes (I always use whole tomatoes instead of diced because I find the flavor better and I can control the size of my tomatoes.)1 can black beans, rinsed (13.4 ounces)2 bay leaves1/2 cup farro, rinsed (Farro is one of my favorite ingredients. It is a Mediterranean grain with a mild nutty flavor and an excellent chewy texture.)1/4 teaspoon black pepper
Instructions:
1. Rinse black beans. Set aside. 2. Drain tomatoes into a medium bowl. Using a small knife, carefully cut the tomatoes into bite-sized pieces and add to the juices from the tomatoes. You could use a cutting board, but I find it just as easy to hold and slice the tomatoes over the bowl. 3. Chop the onion. Set aside. 4. Chop the garlic. Set aside. 5. Peel and dice the sweet potatoes. Set aside.6. Heat a large dutch oven on the stove over medium heat with 2 tablespoons of olive oil. 7. When the oil is hot, add onions with a pinch of salt and sprinkle of red pepper flakes to taste. 8. When the onions are translucent and softened, add the garlic and stir. Cook for 1 minute until just fragrant. 9. Add the sweet potatoes. Stir. 10. Add chili powder, cumin, basil, marjoram, 2 teaspoons kosher salt, and pumpkin spice. Stir to coat the vegetables. Cook for 2 to 3 minutes. 11. Add beans, broth, tomatoes, and bay leaf. 12. Bring to a boil. 13. Add rinsed farro. 14. Bring to a boil. 15. Reduce to a simmer and cook uncovered until the sweet potatoes are tender and the farro is plump. 16. Finish with 1/2 teaspoon kosher salt and 1/4 teaspoon of black pepper. Stir. Simmer for 5 additional minutes. 17. Top with your favorite chili toppings and serve with a slice of homemade bread or cornmeal biscuit.
This chili freezes really well. Separate into containers and store in the freezer for up to three months.
Ingredients:
2 tablespoons olive oil1 onionRed pepper flakes to taste2 sweet potatoes2 cloves garlic2 1/2 tablespoons chili powder1 teaspoon cumin1 teaspoon basil1/2 teaspoon marjoram3/4 teaspoon pumpkin spice (I like to make my own by combining 3 tablespoons cinnamon with 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons allspice, and 1 1/2 teaspoons ground cloves.) 2 teaspoons kosher salt, plus additional for sauteing the onions and finishing the chili4 cups vegetable stock/broth28 ounce can of whole tomatoes (I always use whole tomatoes instead of diced because I find the flavor better and I can control the size of my tomatoes.)1 can black beans, rinsed (13.4 ounces)2 bay leaves1/2 cup farro, rinsed (Farro is one of my favorite ingredients. It is a Mediterranean grain with a mild nutty flavor and an excellent chewy texture.)1/4 teaspoon black pepper
Instructions:
1. Rinse black beans. Set aside. 2. Drain tomatoes into a medium bowl. Using a small knife, carefully cut the tomatoes into bite-sized pieces and add to the juices from the tomatoes. You could use a cutting board, but I find it just as easy to hold and slice the tomatoes over the bowl. 3. Chop the onion. Set aside. 4. Chop the garlic. Set aside. 5. Peel and dice the sweet potatoes. Set aside.6. Heat a large dutch oven on the stove over medium heat with 2 tablespoons of olive oil. 7. When the oil is hot, add onions with a pinch of salt and sprinkle of red pepper flakes to taste. 8. When the onions are translucent and softened, add the garlic and stir. Cook for 1 minute until just fragrant. 9. Add the sweet potatoes. Stir. 10. Add chili powder, cumin, basil, marjoram, 2 teaspoons kosher salt, and pumpkin spice. Stir to coat the vegetables. Cook for 2 to 3 minutes. 11. Add beans, broth, tomatoes, and bay leaf. 12. Bring to a boil. 13. Add rinsed farro. 14. Bring to a boil. 15. Reduce to a simmer and cook uncovered until the sweet potatoes are tender and the farro is plump. 16. Finish with 1/2 teaspoon kosher salt and 1/4 teaspoon of black pepper. Stir. Simmer for 5 additional minutes. 17. Top with your favorite chili toppings and serve with a slice of homemade bread or cornmeal biscuit.
This chili freezes really well. Separate into containers and store in the freezer for up to three months.