I made black bean chili with roasted sweet potatoes. I was a bit unhappy with how some of the meal turned out. Our church ovens don't get quite as hot as they should be. So, I improvised and crisped up some of the potatoes on the stovetop in a skillet.
This is one of Brandon's favorite fasting meals. This recipe is really simple, and it's always a crowd pleaser. I posted it almost a year ago. Here it is again:
Black Bean Chili over Roasted Sweet Potatoes:
Black Bean Chili:
- 1 medium red onion- diced
- canola oil
- 1 teaspoon minced garlic
- 2 cans black beans, drained and rinsed
- 2 cans diced tomatoes
- 2 Tablespoons tomato paste
- 1/2 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 2 Tablespoons maple syrup
- 1 Tablespoon balsamic vinegar
- salt and pepper to taste
Instructions: Dice and sautee onion in oil for a few minutes, until translucent. Add garlic and sautee for one minute. Add beans, tomatoes, tomato paste, chili powder, cumin, maple syrup, vinegar, salt and pepper. Cook over low heat for 30 minutes, stirring often.
Roasted Sweet Potatoes:
- as may sweet potatoes as you like, diced (and do yourself a favor, leave the skins ON.)
- oil (also, whatever you like... but warning. Olive oil is NOT supposed to be used when cooking at really high temperatures, I prefer to use canola oil.)
- a few pinches of chipotle chili powder
Throw the potatoes around with the oil salt, pepper, and chili powder. Bake at 450 for 15-20 minutes (depending on how small the potatoes were diced) turning halfway through.
Serve chili on a bed of roasted potatoes. Enjoy!
NOTE: I toned down the spices quite a bit for tonight, since I was serving it to lots of people of different ages and spice tolerances.