Roasted Sweet Potato & Black Bean Chili – A Super Food for a Super Cause

When ONE.org asked me to help raise awareness about their campaign to fight chronic malnutrition, using the humble sweet potato, I had one important question…if I agreed, would I get some kind of tote bag?

When I was informed there was no tote bag, I decided to check out their info anyway, and I'm very glad I did. While I was shocked to learn that millions of children die each year from malnutrition, it was heartening to learn what a huge difference this delicious "super-food" could make.

To help spread the word, I offer up this colorful, and very tasty, roasted sweet potato and black bean chili. I really enjoyed this 100% vegetarian version, and the extra step of roasting the potatoes not only concentrated the sweet, earthy flavors, but gave the starchy chunks a marvelously meaty texture.

Anyway, I'm going to sign off so I can go add "Helped Bono fight childhood malnutrition" to my resume, but I sincerely hope you take a minute and check out One.org for more information about this sweet potato campaign, as well as sign the nutrition petition. Thank you, and as always, enjoy!

Ingredients:

• 2 lbs orange-fleshed sweet potatoes
• 1/2 tsp ground chipotle pepper, or to taste
• 1/2 tsp salt
• 2 tbsp olive oil, divided
• 1 onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeno, sliced
• 1 tbsp cumin
• 2 or 3 tbsp Ancho chili powder, or other chili powders, or to taste
• 1/4 tsp dried oregano
• 1 can (28-oz) diced or crushed tomatoes
• 1 cup water, more as needed
• 1 tbsp corn meal
• 1 tsp salt, or to taste
• 1 tsp sugar
• 1 tsp unsweetened cocoa
• 2 cans (15-oz) black beans, drained, rinsed
• cayenne to taste
• sour cream and cilantro to garnish
• View the complete recipe