I workout on a regular basis, but I wouldn’t call myself an athlete. There is a certain element of coordination and skill that I lack to be good at sports. Despite that, I am a very enthusiastic fan, whether in my living room or at a stadium. Right now I am hooked on football even though my team, the Cincinnati Bengals, sadly lost their playoff game. I will never give up hope that they will make it to the Super Bowl like they did back in my grade school days.
Part of being a spectator is enjoying the food that goes along with watching the big game. Yesterday I made a batch of spicy black bean chili for a football-filled afternoon at home. I had a random sweet potato leftover from another meal, so I added that to the pot. This simple chili was packed with hearty veggies and subtly smoky fire-roasted tomatoes. My team may be out of contention, but I will stay tuned to the remainder of the season with game day snacks in hand.
1 tablespoon vegetable oil
1 large red onion, roughly chopped
3 garlic cloves, minced
1 jalapeno, seeded and minced
1 red bell pepper, roughly chopped
1 teaspoon chili powder
2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1-15 ounce can black beans, rinsed
1-28 ounce can crushed fire-roasted tomatoes
1 cup water
Fresh cilantro, chopped, for serving
Cheddar cheese, grated, for serving
Heat the oil in a large saucepan over medium heat. Add the onions and sauté for 4 minutes until they start to soften. Stir in the garlic, jalapeno, red pepper, chili powder, cumin, salt and pepper and continue cooking for an additional 4 minutes until the onions are soft and translucent.
Add the sweet potatoes, black beans, tomatoes and water and bring to a boil. Reduce the heat simmering 20-30 minutes until the sweet potatoes are tender, and the chili has thickened. Garnish with cilantro and cheese before serving.