Black Bean & Sweet Potato Chili

I've never been a fan of canned chili. And since I never tasted chili that didn't come from a can (at least as far as I can remember), I thought I simply wasn't a fan of chili. So when my friend, Marr, emailed me this recipe the other day, I had to stop and think about it before hitting the ol' delete button. Rich with flavorful ingredients and without even a drop of added fat, this recipe sounded too delicious not to try. And with a couple of minor adjustments, like using chipotle chile powder and doubling the amount of black beans, this meal turned out to be hearty, warming, and satisfying: in short, a real winner!


Ingredients:

2 cloves garlic, minced
1 large onion, diced
1 small sweet potatoes, peeled and chopped
1 small yam, peeled and chopped
2 medium carrots, diced
1/2 red bell pepper, chopped
1 stalk celery, chopped
2 15-oz can black beans, rinsed and drained
1 15-oz can garbanzo beans, rinsed and drained
1 15-oz can diced tomatoes
1/2 cup vegetable broth
1/2 tbsp chipotle chile powder (if you use regular chile powder, you may wish to double this amount, as chipotle is very hot, so I use less)
1 tsp cumin
1/2 tsp cayenne
1/2 tsp garlic powder
1/2 tsp sea salt
freshly ground pepper, a few twists

Directions:

Saute onions in 2 tablespoons of water for 3-4 minutes, then add sweet potatoes, carrots, red bell pepper, and celery, and cook until onions are soft, about 5-6 minutes.

Reduce heat to medium low, and add remaining ingredients, stirring to combine well.
Simmer, partially covered and stir occasionally, for 20-25 minutes, until flavors have mingled and vegetables are fully cooked. Makes 4 servings.