Report on the Sweet Potato and Black Bean Chili

M

marsha-tbay

Well-known member
It is delicious. That said, my version is a tad different and I definitely will make this again.

I followed the directions but thought when it came to getting the chili powder down I thought that chipotle would taste great in this soup, so I grabbed the chipotle chili peppers rather than chili powder. I put in 1 tbsp and I should've put in half that much...our eyes and noses were running and throats burning!

Then I didn't have just plain stewed tomatoes, had Progresso stewed tomatoes with added puree.

Still the soup was delicious. If I continue with my hot version it would be great on a cold day.

The soup is not a thin soup, it was thick, esp. with the tomatoes I used. You could also entertain with this soup.

http://www.eatmedelicious.com/search/label/sweet%20potato

 
What a wonderful bunch of sweet tater recipes.Thanks much and for review too! and chipotle tweak!

 
I made this soup that Orchid posted. Couldn't possibly be more healthful.

Sweet Potato, Corn and Kale Chowder - Whole Foods'

1 tablespoon canola oil
2 medium carrots, chopped
1 medium red onion, chopped
2 medium celery ribs, chopped
1 large red bell pepper, cored, seeded and chopped
1 large sweet potato, peeled and chopped
1 large sprig fresh thyme, leaves minced
¾ teaspoon turmeric
1 medium ripe tomato, seeded and chopped
5 3/4 cups water or vegetable broth, divided
5 teaspoons Better Than Bouillon Vegetable Base, optional but good
1 cup fresh or frozen corn kernels
3 cups chopped fresh kale (make sure you remove the heavy stems first)
Salt and white pepper, to taste
dash of Cayenne pepper,1 tablespoon cornstarch
½ cup cashews
½ cup chopped fresh parsley

In a nonreactive large pot (ours was 5 quarts), heat the canola oil over medium-high heat. Saute the carrots, onions, celery, red peppers and sweet potatoes about 3 minutes or just until beginning to soften.

Add the thyme and turmeric, combining well with the vegetables. Add the tomatoes and 5 cups water or vegetable broth. If using water, add the vegetable base, if desired. Stir well, bring to a simmer, partially cover and cook 20 minutes.

Add the corn, kale, salt and white pepper. Return to a simmer and cook 5 minutes. Season with cayenne pepper.

Meanwhile in a blender or a food processor fitted with the metal blade, process the cornstarch, the remaining ¾ cup water or broth and the cashews. Slowly stir this mixture into the simmering soup and continue to simmer, stirring often, 3 minutes, or until slightly thickened.

Remove from the heat, stir in the parsley and serve. The soup can be made several hours or a day ahead. Reheat slowly over medium-low heat. It will also keep well, covered and refrigerated up to 3 days. Makes about 12 cups.

Per (1-cup) serving: 97 calories, 38 percent calories from fat, 4 grams total fat, .67 gram saturated fat, no cholesterol, 14 grams carbohydrates, 2 grams total fiber, 4 grams total sugars, 12 grams net carbs, 3 grams protein, 421 milligrams sodium

 
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