Roasted Sweet Potato & Black Bean Chili – A Super Food for a Super Cause

When ONE.org asked me to help raise awareness about their campaign
to fight chronic malnutrition, using the humble sweet
potato, I had one important question…if I agreed, would I get some kind of tote
bag?


When I was informed there was no tote bag, I decided to
check out their info anyway, and I’m very glad I did. While I was shocked to learn
that millions of children die each year from malnutrition, it was heartening to
learn what a huge difference this delicious “super-food” could make.

To help spread the word, I offer up this colorful, and very
tasty, roasted sweet potato and black bean chili. I really enjoyed this 100%
vegetarian version, and the extra step of roasting the potatoes not only
concentrated the sweet, earthy flavors, but gave the starchy chunks a
marvelously meaty texture.


Anyway, I’m going to sign off so I can go add “Helped Bono fight
childhood malnutrition”
to my resume, but I sincerely hope you take a minute and check out
One.org for more information about this sweet potato campaign, as well as sign the nutrition petition. Thank you, and as always, enjoy!


Ingredients:
2 lbs orange-fleshed sweet potatoes
1/2 tsp ground chipotle pepper, or to taste
1/2 tsp salt
2 tbsp olive oil, divided
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 jalapeno, sliced
1 tbsp cumin
3 tbsp Ancho chili powder, or other chili powder blends
1/4 tsp dried oregano
1 can (28-oz) diced or crushed tomatoes
1 cup water, more as needed
1 tbsp corn meal
1 tsp salt, or to taste
1 tsp sugar
1 tsp unsweetened cocoa
2 cans (15-oz) black beans, drained, rinsed
cayenne to taste
sour cream and cilantro to garnish

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