Black Bean and Sweet Potato Chili

Before I get into my favourite chili recipe at the moment, I have to post a link to the recipe for the gingerbread pumpkin cake with caramel sauce from Canadian Living that I made for Christmas. You will thank me if you get around to making it. Or Canadian Living...but you will thank someone

Now, onto the healthy food. I have made this chill recipe a few times now and I really enjoy it. It has quite a bit of heat but that is easily controlled by not adding as much chipotle pepper.

Black Bean and Sweet Potato Chili adapted from Cheese and Chocolate
Serves 8

2 tbsp olive oil
1 large onion
6 garlic cloves
3 tbsp chili powder
3 tsp coriander
2 cans crushed or diced tomatoes
2 cans black beans
3 chipotle pepers in adobo sauce, chopped finely
3 cups water
2 tsp oregano
2 large sweet potato, peeled and diced

1. Heat olive oil in a large pot on medium heat. Add onions and sauté for 5 minutes until soft.
2. Add garlic and heat for 2 minutes. Add chill powder and coriander and heat for 1 minute.
3. Add the rest of the ingredients and bring to a boil. Reduce heat to simmer for about 1 hour, or until sweet potato is cooked well and the consistency of the sauce is as desired. Water can be added if the sauce becomes too thick.

I recently served the chill with a mexican green rice which turned out very well. It also goes well with goat cheese, or a nice piece of crusty bread. Enjoy!