last summer weekend

On this, the last weekend of summer, we had rainy, cooler weather that seemed to be ushering in the beginning of autumn. In celebration of the impending seasonal change, we had Sweet Potato-Black Bean Chili.

Sweet Potato-Black Bean Chili

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium red pepper, chopped
3 cloves garlic, minced
2 teaspoons sea salt
2 sm/med sweet potatoes, cut into 1/2-inch cubes
1 28-oz can diced tomatoes
1 1/2 cups dried black beans, rinsed

1 cup frozen corn
2 tsp cumin
1 tablespoon chili powder
1 tsp cocoa powder

1/2 tsp oregano

1. Either soak black beans overnight and simmer until soft, or build up to 10 lbs pressure in pressure cooker and let rest for 1 hour (my preferred method).

2. Warm the oil in a large pan over medium heat and add the onion, red pepper, and garlic. Saute until soft, about 4-6 minutes.

3. Add the tomatoes, cubed sweet potatoes, black beans, corn, cumin, chili powder, oregano, and cocoa, bring to a simmer, cover, and cook for 30-45 minutes or until sweet potatoes are easily pierced with fork.

4. Serve with fresh guacamole and corn chips.

To complement the hearty chili, new latte bowls from Anthropologie, where my husband stopped after work on Friday just to buy me a little gift. He saw these bowls and thought I'd like the pale blue color. He even bought a few mini latte bowls to make a Finn-sized bowl of chili. He knows me well. :)