Jennifer Garner's Pretend Cooking Show - Episode 46: Sweet Potato & Black Bean Chili
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#PretendCookingShow: Sweet
#PretendCookingShow: Sweet Potato & Black Bean Chili. New Year’s Resolution for this old gal: more meatless meals! This recipe, an old favorite, helps. P.S.: It’s great in enchiladas, tacos, a thermos on a snowshoe walk—all around YUM. Happy New Year!!
Black Bean and Sweet Potato Chili by Foster's Market Durham
Ingredients:
1 Tbsp olive oil
1 onion, chopped
2 medium sweet potatoes, diced
1 red bell pepper
1 green bell pepper
2 jalapeño peppers, seeded and diced
3 garlic cloves, minced
3 Tbsp chili powder
2 tsp ground cumin
2 tsp dried basil
1 tsp dried marjoram
1 tsp crushed red pepper flakes
3 bay leaves
1 tsp kosher salt
½ tsp ground pepper
6 cups low-sodium veg broth
1 (28oz) can chopped tomatoes
1 (12oz) beer
½ cup bulgur or barley
2 (15oz) cans black beans, rinsed and drained
Garnish: cilantro, scallions, avocado, sour cream, cheese, lime wedges
Directions:
1. Heat the olive oil in a large saucepan over med heat until sizzling hot and add onion. Reduce to low and cook, stirring often, ~10 mins. Add sweet potatoes, bell peppers and jalapeños, stirring occasionally, 5 mins more. Stir in garlic and cook, stirring, 1 min longer.
2. Add chili powder, cumin, basil, marjoram, red pepper flakes, bay leaves, salt & pepper and cook, stirring, ~2 mins. Add broth, tomatoes, beer and bulgur (I used farro!) and stir to combine, bringing to a low boil. Reduce to simmer and cook uncovered, stirring occasionally, ~40 mins.
3. Remove bay leaves from chili and discard. Add beans, stir to mix and continue to cook, stirring occasionally, until beans are heated through, ~15 mins. Garnish with cilantro and scallions (avocado, sour cream, and cheese, if you have them! Maybe blue corn chips, yum) and serve warm with wedges of lime to squeeze into chili.
4. Yum!
Date: 30 December 2022.
Black Bean and Sweet Potato Chili by Foster's Market Durham
Ingredients:
1 Tbsp olive oil
1 onion, chopped
2 medium sweet potatoes, diced
1 red bell pepper
1 green bell pepper
2 jalapeño peppers, seeded and diced
3 garlic cloves, minced
3 Tbsp chili powder
2 tsp ground cumin
2 tsp dried basil
1 tsp dried marjoram
1 tsp crushed red pepper flakes
3 bay leaves
1 tsp kosher salt
½ tsp ground pepper
6 cups low-sodium veg broth
1 (28oz) can chopped tomatoes
1 (12oz) beer
½ cup bulgur or barley
2 (15oz) cans black beans, rinsed and drained
Garnish: cilantro, scallions, avocado, sour cream, cheese, lime wedges
Directions:
1. Heat the olive oil in a large saucepan over med heat until sizzling hot and add onion. Reduce to low and cook, stirring often, ~10 mins. Add sweet potatoes, bell peppers and jalapeños, stirring occasionally, 5 mins more. Stir in garlic and cook, stirring, 1 min longer.
2. Add chili powder, cumin, basil, marjoram, red pepper flakes, bay leaves, salt & pepper and cook, stirring, ~2 mins. Add broth, tomatoes, beer and bulgur (I used farro!) and stir to combine, bringing to a low boil. Reduce to simmer and cook uncovered, stirring occasionally, ~40 mins.
3. Remove bay leaves from chili and discard. Add beans, stir to mix and continue to cook, stirring occasionally, until beans are heated through, ~15 mins. Garnish with cilantro and scallions (avocado, sour cream, and cheese, if you have them! Maybe blue corn chips, yum) and serve warm with wedges of lime to squeeze into chili.
4. Yum!
Date: 30 December 2022.
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