Black Bean Sweet Potato Chili with Bulgur

Full of flavor and nutrition, this chili hits the spot.  It's great for the days when you want to come home to a pre-made dinner without resorting to a store-bought frozen meal.  Just remember to plan ahead of time to soak and cook the beans.  I froze the majority of the chili, which reheats easily on the stove.

Nutrition Highlight: Sweet Potato "A Beauty Food"

Glowing complexion. Shiny hair. Twinkling eyes. 

These words plaster product labels in drugstores, but they also are the result of eating more sweet potatoes! So exchange that Dove Energy Glow Moisturizer for a sweet potato and save yourself some money, since we all have to eat, right?

Sweet potatoes are beauty food. They are high in Vitamins A, C, E, & D which work in concert to make you look great!

One medium sweet potato has. . .

• Vitamin A: 438% of your RDA!!
• good for your eyes and protects your skin
• Vitamin C: 45% of your RDA
• stimulates collagen production which keeps skin elastic and wrinkle-free
• prevents UV damage to skin because it's an antioxidant 
• Vitamin E: 40% of your RDA
• moisturizes skin 
• prevents UV damage to skin because it's an antioxidant
• Vitamin D: 60% of your RDA
• stimulates collagen production 

Cooking Tip

Invest in a slow cooker.

Slow cookers are great for cooking beans and many other dishes, such as this chili.  I like not having to stay around the apartment waiting for a pot of beans to come to a boil (which takes forever!).  Instead, I just soak my beans the night before and then cook for 4 1/2 hours (more or less, depending on the bean) on HIGH.  Make sure to buy a slow cooker with a removable insert to make clean up easier.  

On the stovetop, black beans should simmer on low for about 1 1/2 hours.

Black Bean Sweet Potato Chili with Bulgur

Printable Recipe

Cocoa and cinnamon are crucial background flavors in this chili, so be sure not to omit! The lime is also necessary to perk up the flavors when you're ready to serve.  Bulgur is a great meat substitute, providing the chili with bulk and textural contrast.

1 1/2 cups dried black beans, soaked —want 4 1/2 c cooked

(can just soak and cook a 16 oz bag and freeze the remaining 1 cup)

1 cup dry bulgur 
2 cup water (or bean water)

1 medium onion, diced

3 cloves of garlic, minced
1 red bell pepper, diced 

4 cups chicken stock

2 cans (14 oz each) stewed tomatoes

1 1/2 to 2 lb of sweet potatoes, chopped (don't peel) into 1/2″ chunks (about 2 medium) 

1 T chili powder 

1 T cocoa powder 

2 tsp paprika

1 T cumin

1/4 tsp cinnamon

1 tsp salt

2 bay leaves

2 T lime juice (1/2 lime)

scallions, chopped

fresh cilantro, washed and chopped

In medium bowl pour 2 c boiling water over bulgur. Rest 20 minutes.  (This way the bulgur doesn't absorb the liquid needed for the chili.)

For Slow-Cooker

Add beans and water and cook on high for 4 1/2 hours. Then add everything else, plus the bulgur, and cook 8 hours on low.  It needs to go the full 8 hours to fully cook the sweet potatoes.  Mix in the lime juice at the end. Garnish with scallions and cilantro and serve with cornbread and orange segments. 

For Stove

In a small saucepan, add soaked beans and 3 cups of water. Simmer on med-low heat for 20 minutes while you prep the rest of the ingredients.

In a large pot, sauté onions for about 8-10 min until golden, then add bell peppers and cook for about 2 minutes (just trying to brown them a little), then add garlic and cook for 1 min to brown it a little.  Beware that garlic burns very easily!

Add beans, tomatoes and broth. Cover and bring to a boil

Reduce heat to low and simmer for 15-20 minutes, until beans are softened

Add sweet potatoes, bulgur, water, ½ of cilantro, spice and 

Simmer, covered on med-low heat for 30-40 minutes, until sweet potatoes are fork tender. Add lime juice at the very end.  Makes 8, 2 cup servings. Freezes well.