|photo from allrecipes.com|
James and I bought a rather large bag of sweet potatoes a few weeks ago, and have been using them in various recipes (both old favorites and new temptations). I noticed that we had several cans of black beans in the cupboard so I started looking for a sweet potato and black bean soup recipe. I thought I would be able to count on good ol' Deborah Madison for this one, and was surprised to discover that her great big vegetarian cookbook in fact does not include such a recipe. My next stop was the New York Times Cooking pages. Once again, I was disappointed. So I next turned to allrecipes.com where I hit the jackpot with this hearty chili. The ingredient list is rather long, but I am now such a foodie that I had everything in my own pantry (or at least a reasonable facsimile of everything). This isn't especially difficult to prepare, but it does take some time. The sweet potatoes have to be peeled, diced, and roasted. Additionally, the cooking time for the chili is close to an hour. I made a few minor changes to the ingredients. The recipe calls for coating the sweet potatoes along with a chipotle pepper in olive oil. Since I keep a big bottle of chipotle- infused olive oil in my pantry I just used that to coat the sweet potatoes. (If you are in need of such a bottle I got mine at Lebherz Oil and Vinegar Emporium - they deliver!). In lieu of water I used the coffee that was left in our carafe from our morning brew. And, instead of of the teaspoon each of cocoa powder and sugar called for I used two small pieces of Mexican chocolate which turned out to be exactly the right thing to do. Topped with fresh cilantro and sour cream this was rich in colors, flavors, and textures.We both quite enjoyed this meal, and it paired perfectly with a bottle our own Barolo wine. In fact, I don't think we've ever had anything that so perfectly complemented the Barolo. There is no doubt that we will be making this one again.