Sweet Potato Chili with Black Beans and Garbanzos
Recipe type: Chili
Cuisine: American
  • 4 Tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, stemmed, seeded, deveined and diced
  • 1 poblano pepper, stemmed, seeded, deveined and diced
  • 4 garlic cloves, minced
  • 1 large sweet potato (1½-pounds) scrubbed and diced (no need to peel)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 Tablespoons chili powder
  • 1 (28-ounce) can diced tomatoes
  • 1 beer
  • 1 (14-ounce) can garbanzo beans, drained
  • 1 (28-ounce) can black beans, drained and rinsed
  • Salt and pepper to taste
  • 2 teaspoons cocoa powder
  • Serve with:
  • Handful of roughly chopped cilantro
  • Queso fresco
  • 2 limes, cut into wedges
  • Hot sauce
  1. Heat the olive oil in a heavy soup pot. Add the onion, and saute until it begins to soften. Add the peppers, garlic and sweet potato, then stir in the oregano, coriander, cumin and chili powder. Saute for a few minutes, then add the tomatoes and beer. Stir and bring to a boil. Turn the heat to medium, and cook about 5 minutes, then add the beans and salt and pepper to taste. Stir and simmer for 20 minutes, until the sweet potatoes are soft and the liquids have thickened. (Add water or tomato juice if it gets too dry.)
  2. Stir in the cocoa powder and cook a few minutes longer.
  3. Ladle the chili into bowls, and garnish with a generous heap of cilantro. Serve with queso fresco, lime wedges and hot sauce.
Recipe by StyleBlueprint at https://styleblueprint.com/everyday/5-amazing-chili-recipes-from-around-the-south/