Oh, hey, winter. So nice of you to join us. I hope you don’t plan on staying for months on end just because you arrived kind of late.
I really only like winter through about mid-January. After that, I’m done with ice and snow, and am ready for spring. Unfortunately, I live in the Northeast. So, no matter what Puxatony Phil sees on February 2nd, an early spring is never a viable option.
The only thing to do , really, is make and eat batches upon batches of soups, stews, curries, and chilis.
Would you believe me if I told you that there are no tomatoes in this chili? It’s true. It does have sweet potatoes, though. And black beans. And a bell pepper.
It’s also got heat in the form of chili powder, and cumin, and a deadly hot chipotle pepper. Slice a creamy avocado on top, and you’ve got it made, my friend.
Adapted from Great Vegetarian Cooking Under Pressure by Lorna J. Sass
- 6 cups black beans
- 2 small or 1 large sweet potato
- 1 tablespoon olive oil
- 2 teaspoons cumin
- 1 medium onion
- 2 cloves garlic, minced
- 1 large red or green bell pepper
- 1/2 dried chiptle pepper, re-hydrated and minced
- 2 tablespoons chili powder
- 1 teaspoon cinnamon
- salt and pepper to taste
- avocado for garnish
In a large pot, sauté onions and gralic until onions are soft and translucent. Stir in cumin, chili powder, and cinnamon. Add black beans, sweet potato, chipotle pepper, and enough water to cover the mixture. Bring to a boil and then reduce to a simmer.
Cook on low for 40 minutes or until the sweet potato is soft and the flavors have blended. When finished, add salt and pepper to taste and serve with sliced avocado.