Sweet Potato, Black Bean & Chard Chili
We made this in a crock pot and literally just tossed it all in, stirred it a couple times over the next 5 hours and that was it. If you want to make it tonight, you can speed up the process by cooking it on the stove over higher heat.
1 large sweet potato, peeled and cut into 1 inch cubes
1 cup red onion, diced
5 cloves garlic, mined
2 red, yellow or green bell peppers, minced
1/2 cup cilantro, minced
1 jalapeno or serrano. minced (I like it spicy but adjust heat to your liking)
about 2 cups chopped chard leaves (more or less as you like)
2 (14.5oz) cans black beans, drained
1 (14.5oz) can diced fire-roasted tomatoes, with juice
2 tablespoons chili powder
1 big tablespoon cumin
just a little salt
Toss it all in the crock pot, set on low and let the magic happen! If you're doing it stove top, you can bring it to a fast simmer and when the sweet potatoes are done, it's ready. I would wait to add the cilantro until the last few minutes and you may need a little more liquid as it will cook off faster then it would in the crock pot.
Lily came home from school and said, "what's that smell...yum...can I have some now??!