how sweet they are!

sweet potatoes that is. last year our garden produced quite a bit of sweet potatoes but this year we almost doubled our harvest! not sure how we did that actually. our white potatoes haven’t done nearly as well. which is fine by me. i do love a sweet potato.

drying after being scrubbed by yours truly.

so what was for dinner last night? it was monday, so i wanted it to be meatless. and it was chilly outside which puts me in the mood for, well, chili. and i had sweet potatoes. black bean and sweet potato chili it was!


1 1/2 onions, chopped
3 cloves garlic, minced
1 poblano pepper, diced (deseed if you like)
1 tablespoon olive oil
1 1/4 teaspoons cumin
1 tablespoons chili powder
15 ounces crushed tomatoes
8 ounces vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
2/3 cup diced sweet potato
1 cup frozen corn
37.5 ounces canned black beans, drained but not rinsed
1/2 cup fire roasted salsa
2 bay leaves
14 ounce can petite diced tomatoes
1 1/4 teaspoon cornstarch
optional toppings for serving: Monterrey jack cheese or feta and cilantro


heat the olive oil in a large pot over medium high heat. add the diced onion and saute for 5 minutes, until tender and golden. add the garlic and poblano pepper and saute another minute, until fragrant. add the cumin and chili powder and saute another 2 minutes.

lower heat to medium-low and stir in the crushed tomatoes and broth (reserve 1/4 cup of broth), scraping to remove any browned bits in the pan. add the remaining ingredients except the cornstarch and toppings.

in a small bowl whisk together the reserved 1/4 cup of broth and the cornstarch until smooth. pour the cornstarch slurry into the chili pot. stir until well mixed. bring chili to a boil for 2 minutes and then lower heat to low. simmer over low heat uncovered for one hour. then, simmer covered with a lid for 30 minutes.

serve topped with your choice of toppings. and cornbread. you must have cornbread with chili. it is a requirement.

there was quite a bit leftover so i will “reuse” tonight. chili topped baked potatoes? or maybe chili topped sweet potatoes? hmmm … what is your favorite sweet potato recipe?

Susan Abshire
Susan Abshire

This looks great. I really have never used sweet potatoes that much other than at the Holidays. BUT here recently I did make Sweet potato fries with garlic and rosemary in the oven. Thanks for sharing the chili recipe I can't wait to try it.


Just got me some sweet potatoes this week, so I know what I will be making this weekend!!! Can't wait to try it. Thanks!


Sweet potato bisque... it's really good.