Perfect for a week-night supper or even a work lunch, this dish is lovely, filling and comforting. The black bean chili has a tough of brown sugar to complement the sweetness of the sweet potato and just a hint of spice.
I love to use sweet potatoes as a blank canvas for lots of topping because they are so easy to make ahead of time and reheat very easily. They hardly need any salt and are absolutely bursting with nutrition and flavor! They are particularly full of beta carotene, vitamin A, vitamin C, manganese, copper and B vitamins.
- 2 medium sweet potato
- ¼ cup water
- ½ onion, minced
- ½ bell pepper, seeded and chopped
- 1 clove garlic minced
- 14 oz crushed tomato
- 15 oz black beans, drained
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 pasillo chile, roasted, peeled seeded and chopped (optional)
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 8 oz frozen corn, defrosted
- water as needed
- cilantro, tomato, green onion…
- Pre-heat the oven to 400 F. Wash the sweet potatoes on a sheet pan in the oven and bake for 45 minutes or until soft to the touch and easily pierced with a knife. Set aside and keep warm until ready to serve.
- To make the chili, heat the water in a medium sauce pan. Add the onion, bell pepper and garlic. Sauté in the water until the onion is translucent and begins to brown slightly, adding more water little by little as needed.
- Add the crushed tomato, black beans, cumin, chili powder, pasillo chile (optional), smoked paprika, and brown sugar.
- Stir well and add more water as needed depending on how thick you like it.
- Cook over low heat for 10 minutes. Right before serving add the corn and cook for a few more minutes.
- To serve, slice open the hot sweet potato and mash the insides with a fork. Spoon some of the chili over the sweet potato and garnish with some cilantro, sliced tomato and chopped green onion if desired.