Sweet Potato Chili

Some of us are recovering from Easter feasts, others are still in the midst of Passover, and the rest of the population is simply wondering what to cook for dinner tonight. No matter what your state of hunger, I think I’ve got a recipe that you can use (or at least save for next week). Though there is meat (pork) in this chili recipe, the sweet potatoes are the main attraction. They provide a slight sweetness that is balanced with the earthy black beans and a little (or a lot) of spice from the jalapenos. There’s also a wonderful combination of spices included that make the dish truly sing, and this is where you can take control by adjusting the amounts of each according to your own taste preferences. This dish is great to make on a Sunday night so you can eat the leftovers throughout the rest of the week while the chili gets tastier and tastier as it melds in your fridge. Leave the ground pork out of this sweet potato chili recipe if you want to make it vegan (it’ll be just as satisfying), or #putaneggonit so you can eat it for breakfast—the possibilities are endless!

Ingredients:

• vegetable oil
• 1 lb. ground pork
• 1 large onion, diced
• 4 jalapenos, seeded (if desired) and diced
• 3 large sweet potatoes, diced
• chili powder
• ground coriander
• ground cumin
• garlic powder
• salt
• black pepper
• Three 15.5 oz. cans black beans, drained and rinsed
• One 28 oz. can diced tomatoes
• 12 oz. beer

Procedure:

1. Heat a couple swirls of oil in a large pot over medium heat. Add the pork, onions, and jalapenos and cook until the vegetables are soft, about 8 minutes.
2. Add the sweet potatoes and add about a teaspoon each of the chili powder, coriander, cumin, garlic powder, salt, and black pepper and cook for an additional 5 minutes.
3. Add the beans, tomatoes, and beer and bring to a boil. Reduce to a simmer and cook, stirring occasionally, at least until the potatoes are cooked through, 20 to 30 minutes. The longer it cooks, the more the flavors will develop. Taste and adjust with the seasonings as desired.
4. Serve and enjoy. I think I got about 6 meals out of this – it makes a great work lunch.