November 8, 2010

Black Bean & Sweet Potato Chilli

My cousin Jennifer called me the other day just to check in and see what was going on my life. And then she told me she's sick of reading about running on my blog. Well she said it in a much nicer way, but she asked if I could start including some of my other topics again, like recipes or something. So Jen, this one's for you!

Today's recipe is for my pot of the week, Black Bean & Sweet Potato Chilli. Pot of the Week? you ask. During the cold NYC months, I like to have a pot of something on call in my refrigerator at all times. Something yummy that I can warm up in a minute notice for a quick, healthy & hearty meal. I make a large pot of it on Sunday and usually eat it for one meal a day, whether lunch or dinner, for the week until it's time to make the next pot of something.

This week's recipe is vegan, gluten free, full of flavor, is quick and easy to make, and is great served alone or over a bed of brown rice. And best of all, it's chock full of vitamins, protein and fiber.  I'm eating a bowl of it as I write this blog post. It's soooooo goooood.
Black Bean & Sweet Potato Chilli
1 tbsp Olive Oil
1 cup chopped Yellow Onion
1 cup chopped Celery
1 cup chopped Carrots
1 Green Bell Pepper, cored & cut into small pieces
1 medium Sweet Potatoes, peeled & cut into chunks
3 cloves of Garlic, minced or pushed thru a garlic press
2-3 tbsp Chilli Powder (as per taste preference)
1-2 tsp Cumin (as per taste preference)
2 tsp dried Basil
1 dried Bay Leaf
1 large can Diced Tomatoes with juice
3 cups Vegetable Stock
2 cans (15 oz each) Black Beans, rinsed & drained
1 cup of frozen Corn (TJ's frozen roasted corn is DIVINE in this recipe)
1 Lime
Fresh Cilantro

Heat the olive oil in a large stockpot over medium-high heat. Add the onion, celery and carrots, reduce the heat to medium, and cool for 10-15 minutes stirring occasionally, until vegetables are soft. Add the bell pepper and sweet potatoes, cook for another 5 minutes. Add the garlic, chili powder, cumin, basil and bay leaf and cook for a minute. Pour in the tomatoes with juice and vegetable stock, simmer uncovered for 30 minutes. Add the black beans and frozen corn, cook for another 10 minutes. Remove the bay leaf and serve or store away for a cold day. See? so easy!
Heat before serving the chilli and garnish with a squeeze of lime juice and a sprinkle of fresh cilantro.


  1. i do the same thing in the winter, usually with soups. this sounds delicious, i think i'll make it tomorrow :)

  2. So I've only made one thing ever that I read about on a blog, and that was banana soft serve so I don't think that counts as cooking. But ... I really want to make this!!! Looks sooo tasty and I already have a lot of the ingredients. Thanks, Erica!!

  3. I do this same thing. This is going on my rotation list.

  4. Looks great! Going to make it this week.

  5. Yay! Hope you guys love it as much as I do :)

  6. I think it's a risk of marathoning and blogging, some readers like blogs and not running. I too have been trying to tweet and blog less about running (not easy). Love the recipe, reminds me of a Bittman salad with black beans and butternut squash. I'm more in LOVE with the pot of the week idea. Will you blog about your "pot" each week? Would love for you to share some of these on Foodtrainers' blog, guest post?

  7. Lauren- so not easy to not write about running but definitely trying to strike more of a balance. I'm definitely hoping to offer a Pot every other week, if not one a week. I would LOVE to guest post!!!