Black Bean and Sweet Potato Chili

By Jess Kehoe

We made it though the Holidays, phew!  This December was not my best, in terms of exercise, and I nearly ate an apple pie all to myself that I was going to share with friends who got the flu.  So, this January I've got all kinds of plans to shape up my game; get back to lifting, running, yoga and eating "better". This recipe here is a pretty good start.  It's packed with veggies, beans and good flavor.  There is a nice mild heat to it, but my 5 yr old, who did repeatedly tell us that "it is spicy" still ate most of her bowl.  If you like more heat you can add a second jalapeño and another 1/2 tsp of red pepper flakes.  

Enjoy!

Recipe adapted from @jennifer.garner and her #PretendCookingShow where she credits @sara_fostersmarket.  Will feed 6-8 adults.

Ingredients:
1 Tbsp olive oil
1 onion, chopped
2 medium sweet potatoes, 1/2 in diced
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeño pepper, seeded and diced pretty small
3 garlic cloves, minced
3 Tbsp chili powder
2 tsp ground cumin
2 tsp dried basil
1 tsp dried marjoram
1/2 tsp crushed red pepper flakes
3 bay leaves
1 tsp salt
1/2 tsp ground black pepper
6 cups veggie broth  (I used chicken broth, because that's what I had)
1 28oz can chopped tomatoes
1 12oz beer
1/2 cup barley or bulgur
2 15oz cans of black beans, rinsed and drained
Garnish: your choice of cilantro, scallions, avacado, sour cream, cheese, lime wedges.

Cooking Instructions:

Heat the olive oil in a large saucepan over med heat until sizzling hot and add the onion. Reduce to low and cook, stirring often, ~10 mins. Add sweet potatoes, bell peppers and jalapeños, stirring occasionally, 5 mins more. Add the garlic and cook, stirring, 1 min longer.

Stir in the chili powder, cumin, basil, marjoram, red pepper flakes, bay leaves, salt and pepper and cook ~2 min. Add broth, tomatoes, beer and barley and stir to combine, bringing to a low boil.

Reduce to simmer and cook uncovered, stirring occasionally, -40 mins.

Remove bay leaves from chili and discard. Add beans, stir to mix and continue to cook, stirring occasionally, until beans are heated through, ~15 mins.

Serve warm with wedges of lime to squeeze into chili and garnish with your favorites, maybe even have some corn chips on the side.  Delish!