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Originally published October 22, 2008 at 12:00 AM | Page modified October 22, 2008 at 9:43 AM

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Recipe: Sweet Potato, Mushroom & Black Bean Chili

Makes 8 servingsBeans 1/2 pound dried black beans, rinsed and soaked 4-6 hours or overnight 3 cloves garlic, smashed 2 bay leaves Chili...

Makes 8 servings


1/2 pound dried black beans, rinsed and soaked 4-6 hours or overnight

3 cloves garlic, smashed

2 bay leaves


2 tablespoons olive oil

1 large onion, chopped

4 cloves garlic, minced

2 jalapeno peppers, minced

2 red bell peppers, cut into medium dice

1 pound mixed chopped mushrooms (oyster, crimini, portobello)


1 tablespoon ancho chile powder

1 teaspoon sweet paprika

1 1/2 teaspoons ground cumin

1 1/2 teaspoons dried oregano

1/4 teaspoon cinnamon

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

1 can (28-ounce) whole tomatoes, chopped, with half of the can's liquid

1 pound sweet potatoes, peeled and cut into 3/4-inch dice

Cooked black beans (from above)

1 can (14.5-ounce) pinto beans

Chopped green onions, for garnish

Chopped red onions, for garnish

Sour cream, for garnish

Shredded cheddar cheese, for garnish

2 cups of vegetable broth, if using canned black beans instead of dried black beans

1. For the beans: Pour the beans plus their soaking liquid into a stockpot, and add additional water to cover by 1-2 inches. Add the smashed garlic and bay leaves, and bring to a boil. Lower heat and simmer for about 1 hour, until the beans have softened but aren't fully cooked through (they'll continue to cook in the chili). Remove the garlic and bay leaves and discard.

2. For the chili: Heat the oil in a large Dutch oven or stockpot over medium heat. Add onions and garlic and sauté for about 5 minutes, until onions have softened slightly. Add jalapeno and red peppers, and continue to cook for another 3-5 minutes.

3. Add mushrooms, and sauté until mushrooms have softened and released some of their juices, another 5 minutes.

4. Add the chili powder, paprika, cumin, oregano, cinnamon, salt and black pepper, and stir until the seasonings are incorporated into the mixture. Add the tomatoes and liquid, sweet potatoes and cooked black beans plus 3 cups of bean-cooking liquid (add vegetable broth or water if you don't have enough). Stir well to combine and simmer over medium-low heat for about 1-1 ½ hours, until sweet potatoes have softened but still retain their shape, liquid has thickened, and beans are fully cooked through. If you are using canned black beans, cooking time will be a bit shorter.

5. Add pinto beans plus their liquid in the last 30 minutes of cooking. Season to taste with salt and pepper.

6. Serve with chopped red and green onions, sour cream, and shredded cheese, for garnish.

Notes: If you want to use canned black beans instead of dried black beans for this recipe, that's fine, and it will cut down significantly on the cooking time. Use about three 14.5-ounce cans, saving one can's worth of the bean liquid, and draining and rinsing the other two. When you add the beans and bean liquid, also add about 2 cups of vegetable broth.

Data per serving:

Calories 262

Protein 14g

Fat 5g

Carbohydrates 43g

Sodium 537mg

Cholesterol 537mg

Saturated fat 1g

Amanda Gold, San Francisco Chronicle

Copyright © 2008 The Seattle Times Company

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