Today I’m doing, “What I’m eating Wednesday” as I’ll be having this for dinner tonight!
When I was a kid, every Halloween was the same routine. We’d get home from school and get ready in our costumes. My mom was pretty handy with a sewing machine and created some pretty awesome looks for us over the years. Some of my favorites? One year I was a pirate with a coffee ground beard. Also, I loved my 50′s girl costume so much I think I wore at for at least 5 or 6 Halloween’s. After getting all gussied up, we’d sit down to dinner at about 4 o’clock. I remember so well how early it was because it was strange, but also because it was so exciting to know that after we scarfed down dinner we’d get to stuff our bellies with tons and tons of candy!
Every single Halloween we’d have a big pot of soup or chili. Every year. Growing up in Washington, Halloween was usually a pretty chili (hahaha totally didn’t mean to do that!) time of year. Like, long underwear under your costume kinda chili. So we’d always get started off on our marathon bell ringing night with something warm in our bellies. So this Halloween chili is a tribute to my mom and all those warm-your-body-and-soul Halloween dinners.
This chili will warm your body, soul, and tongue! It packs a punch with a spicy chipotle sauce.
Usually, when I make chili I use canned beans. They are so easy to work with and really cut down on cooking time. But for this recipe, I used dried black beans.
The extra cooking time adds so much depth of flavor to the chili. And cooking the dried beans in the chili lets the flavor and starch of the beans seep into the chili broth in a supremely delicious way.
Speaking of flavor…
There’s lots of it in here! Mexican Oregano, Chili Powder, and Cumin help make this chili a flavor bomb before you even add anything else in! (But you’re still gonna!)
This is a vegetarian dish that won’t leave you missing meat at all. It’s also so hearty and packed with protein and fiber from the beans, that you’ll be full enough to walk door to door all night long.
The big chunks of sweet potato not only add lots of substance to the dish, but also balance the spicy chipotle flavor really well. I leave the skins on, what can I say? I like the skins! But if you are a skin-less sweet potato person, by all means, peel em’!
Despite a long cooking time, this is actually a pretty hands off dish. After you get everything mixed in, you just add water and let it do its thing for about 2 hours.
Don’t forget to get all your fixins ready! I used all these and a big dollop of greek yogurt. Pile lots and lots on top and dig in.
Just don’t forget to save a little room for candy!
Recipe: Sweet Potato Black Bean Chili
Recipe adapted from Bon Appetit
- 1 1/2 tablespoons olive oil
- 2 onions, chopped
- 8 garlic cloves, chopped
- 2 1/2 tablespoons chili powder
- 1 tablespoon ground coriander
- 2 teaspoons dried Mexican oregano
- 2 14.5-ounce cans fire-roasted tomatoes
- 1 pound dried black beans, soaked overnight and rinsed
- 2 chipotle chiles from canned chipotle chiles in adobo, minced
- Kosher salt
- About 4 cups diced sweet potato (peeled or not)
- Fixins: diced red onion, greek yogurt, cheddar cheese, sliced jalapeño, cornbread, etc.
- Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder, Mexican oregano, and coriander over; stir 1 minute.
- Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours.
- Season to taste with coarse salt and freshly ground black pepper.
- Stir sweet potato into chili. Simmer uncovered over medium-low heat until potato chunks are tender, about 30 minutes.
- Season to taste with salt and pepper.
- Divide chili among bowls. Serve with fixins.
- Chili can be made up to 2 days ahead.
More from food