Sweet Potato, Mushroom and Black Bean Chili

The Beans
1/2 pound dried black beans
3 cloves garlic
2 bay leaves

The Chili
2 TBSP olive oil
1 large onion, chopped
4 cloves garlic, minced
2 jalapeno peppers, medium diced
1 pound mixed chopped mushrooms (oyster, crimini, portobello)
1 TBSP ancho chili powder
1 tsp sweet paprika
1 1/2 tsp ground cumin
11/2 tsp dried oregano
1/4 tsp cinnamon
1 tsp kosher salt (+)
1/2 tsp freshly ground black pepper (+)
1 28 oz. can whole tomatoes, chopped, with half of the can's liquid
1 pound sweet potatoes, peeled and cut into 3/4 inch dice
Cooked black beans
1 14.5 oz can pinto beans
Garnish (not included in the calorie count):
chopped green onions
chopped red onions
sour cream
shredded cheddar cheese

For the beans: Pour the beans plus their soaking liquid into a pot and add additional water to cover by 1-2 inches. Add the smashed garlic and bay leaves and boil. Lower the heat and simmer for about 1 hour, until the beans have softened but aren't fully cooked through.

Remove the garlic and bay leaves and discard.

For the chili: Heat the oil in a large Dutch oven or pot over medium heat. Add onions and garlic and saute for about 5 minutes. Add jalapeno and red peppers and continue to cook for another 3-5 minutes.

Add mushrooms, and saute until mushrooms have softened and released some of their juices, another 5 minutes.

Add the chili powder through the black pepper and stir until the seasonings are incorporated into the mixture. Add the tomatoes and liquid, sweet potatoes and cooked black beans, plus 3 cups of bean cooking liquid (add veggie broth or water if you don't have enough). Stir well to combine and simmer over medium-low heat for about 1-1 1/2 hours, until sweet potatoes have softened but still retain their shape, liquid has thickened and beans are fully cooked through. If you are using canned black beans, cooking time will be a bit shorter.

Add pinto beans plus their cooking liquid in the last 30 minutes of cooking. Season to taste with salt and pepper. Garnish if you like and can afford the calories.

Number of Servings: 8

Recipe submitted by SparkPeople user FIERCEBALANCE.