It’s hurricane day(s) here in NYC and Sandy has shut the city down. No public transit, people have been evacuated from their apartments, and our apartment is covered in garbage bags full of metal pieces of what was our outdoor patio furniture that we had to dismantle due to the storm. I am ironically watching a marathon of hoarders. Fun times.
It feels like a snow day minus the snow. And even though it isn’t snowing, it’s still pretty awful out. Tons of rain, strong winds,and high humidity make for a very unhappy Bea Arthur.
I wanted to make a comforting meal that could be reheated over the next few days in case Sandy decided to stay for a while. I surveyed the contents of my pantry and thought: Chili! Chili is filling, chili tastes better the next day, chili is cozy. So I made a giant batch of sweet potato and black bean chili. It’s pretty easy, its just sweet potatoes, onion, garlic, black beans, preserved tomatoes (I use pomi tomatoes over canned), and some spices. I love the flavor or chipotle powder, but chili powder works just as well in this recipe.
3 sweet potatoes, peeled & cubed
1 large onion, chopped
4 cloves garlic, minced or grated
1 tablespoon olive oil
2 cans black beans
28 ounces of diced or chopped tomatoes (can or carton)
1 teaspoon cumin
1/2 teaspoon oregano
1 tablespoons chipotle powder or chili powder
1/4 cup chopped cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
Juice of 1 lime
Heat soup pot or dutch oven to medium high heat and saute the onions and sweet potatoes until they begin to brown slightly. Add the garlic and spices and stir until the potatoes are well coated. Add water to the pot to just cover the potato mixture. Add the beans and tomatoes. Bring to a boil, cover and reduce to a simmer for 30-40 minutes until the potatoes are fork tender. Stir in the cilantro and lime. Serve with cashew sour cream /chives/cilantro as a garnish.