The ONLY reason I didn’t make curry today was because I ran out of coconut milk. A tragedy in disguise because it led me to make chili instead. This *glorious* chili, because I used roasted Japanese sweet potatoes in it. Roasting them before and adding to the pot at the end makes every bite of potato taste so hearty and creamy. Ahhh, I can’t put it into words. Let’s just say this will be happening A LOT more this winter season.
What you’ll need:
- 1 onion
- 1 cup chopped carrots
- 1 can rinsed and drained black beans
- 1 can tomato puree
- 1 cup vegetable stock
- sea salt
- 2 tablespoons maple syrup
- 1 Japanese sweet potato (diced into 1 inch chunks)
Set the oven to 350. Toss potatoes in a generous amount of oil and sea salt. Roast on a parchment paper lined cookie sheet for about 30 minutes or until soft. While those are roasting, sauté the onion in oil, sea salt, and cumin. When browned, toss in carrots and cook until soft. Once fragrant, add beans, tomato puree, vegetable stock, and more seasonings. Bring heat to medium low and cover the lid partially. Stir every 10 minutes for a half hour. Once the potatoes are roasted toss them in the pot and mix together, cooking for another ten minutes before taking off the heat. Serve hot or store in the fridge for 4-5 days!