Lately I’ve been in a bit of a cooking slump. I can think of lots of things that I’d love to bake, but since I cannot live on cake, cookies, and cupcakes alone (don’t I wish!), I’ve been forced to try to fight through my lack of inspiration and cook anyway.
When I’m feeling uninspired, I tend towards pizzas, frittatas, and soups… They are all of my “blank canvas” foods that lend themselves well to whatever’s in the fridge. I’ve found myself making a lot of them lately… Especially soups. The cooler weather that we’ve been having just begs for soup, if you ask me.
This recipe was definitely one of those that was a result of what I had on hand insead of some great inspiration or craving for a flavor combo. I didn’t have a lot of time to make dinner and I wasn’t in the mood to cook. So I went through the pantry and fridge and pulled out what I had on hand. I started with 3 sweet potatoes that we had received from our CSA and added from there. I knew that black beans and sweet potatoes would go well together in a chili, so I just started adding some chili-like ingredients. I like my chili to be on the thick side, but I wasn’t in the mood to puree, so I threw in some tomato sauce and butternut squash to thicken the soup and provide some different layers of flavor. No sweat!
The funny thing about this chili is that, despite my lack fo inspiration, my husband really loved it. In fact, he raved about it and couldn’t wait to eat the leftovers. Granted, he doesn’t usually complain about anything that I make, but he was really excited about this dish. I guess it’s just proof that sometimes it’s good to push through your lack of inspirationa and just get in the kitchen and start cooking!
Sweet Potato Chili
(Makes about 6 servings)
- 2 tablespoons extra virgin olive oil
- 3 large sweet potatoes (about 6 cups), peeled and diced
- 1 large yellow onion, diced
- 4 jalapeños, seeded and minced
- 2 cups tomato sauce
- 1 cup butternut squash puree
- 1 cup vegetable broth
- 1 teaspoon chipotle powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 – 14.5 ounce can of black beans, drained and rinsed
- Kosher salt
- Freshly ground black pepper
Heat the olive oil in a large soup kettle or pot over medium-low heat. Add the sweet potatoes, onion, and jalapeños and give them a quick stir. Cover and let cook for about 15-20 minutes until the potatoes are tender.
Add the tomato sauce, butternut squash puree, and vegetable broth and stir to combine with the vegetables. Stir in the spices (chipotle powder, ground cumin, and smoked paprika) and bring the mixture to a simmer. Stir in the black beans and then season to taste with the salt and pepper. Serve immediately.
I’m in awe. I cook because I have to eat. I admire anyone who cooks purely for the love of it. The fact that you weren’t in the mood to cook yet came up with this wonderful chili…Wow!
p.s. I bake purely for the love of it. Thank God my husband loves to cook :)
This is awesome. I have wanted to try sweet potato chili but never have yet.
I have never tried sweet potato chilli. This one looks amazing Jen.
I love dishes that use up everything that is left behind in the fridge. This soup looks awesomeee… Driving in to work this morning I was thinking about getting a bowl of soup for lunch and then I see this!
butternut squash and sweet potato?? this is definitely my kind of chili! scrumptious!
This sounds really wonderful! You’ve also inspired me to make my butternut squash pizza again…it’s perfect weather for it right now!
Soups are my favorite thing to make. You’re right about them being a blank canvas just waiting for what you find in your fridge and pantry. They’re great as leftovers and always seem even tastier the second time around.
Great recipe Jen!
I love it! A nice quick chili with a southwest spin!
I’m in a cooking rut too. I’m so excited that it’s cooler outside, but I’ve already exhauted my cool-weather dishes! Maybe you could do a ‘break out of your cooking rut’ recipe once a week? :)
OMG I have to try that. It looks great.
Yes!!! A new chili recipe I must try. I’m soo bookmarking this. Hehehe…
I am not a huge fan of sweet potatoes but this sounds delicious! I may try to make it with out my husband knowing it has the sweet potatoes in it. ;)
This is absolute perfection in a bowl Jen! Great for these chilly nights. Bookmarked!
I’d love to try this using a dry bean mix and a slow cooker..
http://healthyheartmarket.com/paamericanpioneer21beansoupmix.aspx or
http://www.ctbites.com/home/2009/10/21/soups-on-17-bean-barley-soup-mix-from-trader-joes.html
and perhaps fresh tomatoes instead of canned tomato paste/sauce.
I’m new to cooking, any suggestions?
i really like your food pictures and want to invite you to try out tastingspot.com. it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.
I’ve never had sweet potatoes in my chili. That must be so good. I’m making chili tomorrow I should add some.