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Back from the bar Black Bean and Sweet Potato Chili

Black Bean & Sweet Potato Chili

Black Bean & Sweet Potato Chili

Black bean and sweet potato chili – I made this after we returned home from the new country bar just up the road. Not as in country music, but out in the country.  We live about 9 miles from the closest town, so my scrounging is honed to a fine point.  It’s a nice backroad ride to town, but still one must plan ahead cuz nothing is open 24/7 in these parts.

Black Bean and Sweet Potato Chili

1 15 oz can  of refried black beans

1 sweet potato (6-8 oz)

1/2 cup chopped onion

1-2 cloves garlic, minced

1 tsp ground cumin

1/2 tsp ancho chili powder

1/2 tsp chili powder (your choice of heat level)

1/4 tsp chipotle chili powder (or cayenne)

Salt and pepper to taste

1 Tbsp (scant) olive oil

Water, stock, beer or combination

In a 2 qt saucepan saute the onions in olive oil until they soften and begin to color.  Add the garlic and continue cooking over medium heat until the garlic softens.  Garlic burns easily; stir frequently and adjust heat as necessary.  While the onion cooks, pierce the sweet potato skin on all sides.  Microwave on high for 2 minutes, turn the potato over and microwave on high another 2 minutes.  All microwaves cook differently; just cook until it feels soft, but not mushy when touched.  Let the potato cool while the onion/garlic mixture gets nice and soft and golden.

Add the beans to the onion/garlic mixture.  Add one cup of your liquid of choice and stir the mess well.  Add all spices and seasonings, stir to combine while adjusting the heat to medium.  Peel the skin from the sweet potato.  Your hands work fine for this task.  Then dice the potato (or your preferred size) and add to the chili.  Add liquid to your desired consistency; most likely another cup will be needed if not more.  Let the mixture simmer for 10-15 minutes, stirring occasionally.

Serve with your choice of topppings.  Suggest using sour cream, shredded cheddar, cilantro, and LOUISIANA HOT SAUCE!

Tossed salad and BEER and you’re good to go.

We like our food on the spicy side; you may adjust spices to your taste; measuring with your fingers is OK.

It's a long ride to town

It's a long ride to town

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