10.31.2011

Soupergirl’s Black Bean Chili with Sweet Potato


Ok, so we got a freak October snow and it feels like someone hit the fast-forward button to winter. (Give me back the remote!) In my mind, cold nights mean pots of soup, so I turned to one of the DC area's soup experts for some fall cooking inspiration. Sara Polon of Soupergirl offers up this hearty vegetarian chili, made with black beans and sweet potatoes. And the bonus — it's the perfect color combo for Halloween if you need a dinner idea for tonight.

Soupergirl’s Black Bean Chili with Sweet Potato

makes 6-8 servings

2 cups dried black beans
1/4 teaspoon dried chipotle paste (directions below)
1 tablespoon olive oil
2 small onions, finely diced
4 garlic cloves, minced
1 heaping tablespoon chili powder
2 teaspoons cumin
2 small sweet potatoes, peeled and diced
2 1/2 cups water
2 cups diced tomatoes
4 teaspoons lime juice
4 tablespoons chopped cilantro

salt to taste
sour cream for serving

Soak and cook black beans according to package instructions.

To make chili paste, rehydrate a dried chipotle chili by removing the seeds and soaking in water for 20-30 minutes. Once the chili is soft, puree in a blender or with a mortar and pestle.

Heat the olive oil In a large pot over medium high heat. Add the onions and cook until tender about 3-4 minutes. Add the garlic, chili, cumin and chipotle paste, stir to combine and cook for 1-2 minutes. Add the sweet potatoes, black beans and water and bring to a boil. Reduce heat and add the tomatoes and lime juice, and simmer until slightly reduced, about 30 minutes.

To finish the chili, add the cilantro and season with salt to taste.

Serve with sour cream.

Photo by Rivka Friedman

More great fall soups:

J&G Steakhouse's Butternut Squash Soup
Eric Ripert's Pistou Soup
Joe Yonan's Sweet Potato and Orange Soup with Smoky Pecans


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