Did you know that daylight savings time is in 11 days? That’s right, we lose an hour to spring forward. The operative word being spring. Because it sure doesn’t feel like we are 11 days away from warmer temps. I really hate to beat a dead horse… but I am SO OVER Winter! If the sun can’t show up to do it’s job to keep me warm, I’ll have to keep relying on hearty meals. And this sweet potato and black bean chili fits the bill. I’ve made it three times this year already.
We hosted a beer tasting party in December and I decided to do a chili bar. I made a traditional turkey chili with kidney beans and this veggie chili with all the fixins’ (frito chips, french fries, mini cornbread muffins, sour cream, cheese, green onions, jalapeños, avocado). It was a hit and the perfect compliant to the beer. But I was pleasantly surprised at how popular the veggie chili option was amongst the meat eaters. That’s the thing with us meat eaters, we just think we have more options to choose from and never think that we should save some for the vegetarians. Oh well, sucks for them…hahaha!
The chili comes together pretty quickly so for this reason, it’s best to have all your veggies chopped, prepped and ready to go. Great, smoky flavor comes from the addition of the chipotle peppers. The dark beer enhances the flavor of the peppers while giving the finished dish a distinctive bite.