Feeling Hot, Hot Hot

A vegetarian chili that packs heat is sure to make your tastebuds dance.  Light on ingredients but big on flavor, this chili is really easy and makes enough to last several meals (or you can freeze some for later of course). A side of cornbread helps to balance out the mesquite and heat while rounding out the meal a bit.  Cue flashing warning sign: if you do not like super spicy foods, I would highly recommend that you follow the notes below the recipe so you are able to actually enjoy this dish.

1 tablespoon plus 2 teaspoons extra-virgin olive oil

1 medium-large sweet potato, peeled and diced

1 large onion, diced

4 cloves garlic, minced

2 tablespoons chili powder

4 teaspoons ground cumin

½ can of chipotle peppers in adobo sauce (plus extra sauce in can)

1/4 teaspoon salt

2 1/2 cups water

2 15-ounce cans black beans, rinsed

1 14-ounce can diced tomatoes (I like the fire-roasted for more flavor)

4 teaspoons lime juice

Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer.

Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.

Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat.

Spicy notes: Instead of the canned peppers, you could try 1/2 teaspoon ground chipotle like the original recipe called for.  To make it much less spicy, you can also completely omit the ground chipotle or canned chipotle peppers.  Additionally, you can put one canned pepper into the mix instead of several (and omit the sauce).  

Adapted from EatingWell