What do you daydream about? Deep-sleep dreams can get weird and dark pretty fast, but cheek-to-elbow daytime dreams usually take on a brighter shade, for me at least. More often than not I’m at my desk daydreaming about scones or pie or cake. It’s no revelation that I’m obsessed with the baked, fluffy, and frosted. However, while I do love utilizing the scrolling feature on food blogs and Instagram accounts, sometimes the endlessness of it all can be overwhelming.
So, when I feel like I’m up to my neck in recipe ideas and visions I try to stop, backtrack, and buy a wagon-full of dried beans. There is a sizable place in my heart reserved for beans; good ol’ fashion home-soaked beans. Given that my boyfriend and I don’t really consume meat (other than fish once in a while), we make an effort to eat protein-dense veggie foods, namely tofu, tempeh, and beans, beans, beans of all kinds.
This recipe calls for black beans but don’t fret if you only have kidney beans on hand, they will work just fine (I’ve tried and tasted). As for the sweet potato, I opted for the truly magnificent Okinawa/Hawaiian purple sweet potato. These guys definitely possess some magical properties and I strongly urge you to seek them out wherever you live. Look on in awe:
While making this chili I became convinced I had a future in alchemy or witchcraft. I mean, magic-infused sweet potato, fresh and dry chilis, vegemite, and dark chocolate make for quite the odd ingredient list. There are some other, far more conventional ingredients in this chili, but the former list of items are vital if you are after a satisfyingly sweet and rich chili. Yes, this is not a standard American chili. Yes, the ingredients may be puzzling and you may be nervous intentionally mixing them together in one cauldron. And yes, once the brilliant aroma of this bubbling chili reaches your nose your doubts about it will vanish. Again, magic.
1 large Okinawa/Hawaiian sweet potato (500-600 grams)
400 grams or 2 cans (drained) black beans
1/2 medium-large onion, diced
4 cloves medium garlic, minced
1-3 small chilis (I used green Thai), minced
2 dried chilis (I used large, Chinese chili peppers)
1 tbsp coconut/vegetable oil
1 medium zucchini, chopped
1 tbsp cumin
1 1/2 tsps sweet paprika
1/2 tsp chili
1 1/4 tsps oregano
1 inch-by-inch cube of dark chocolate (70% cocoa or richer)
1/3 tsp vegemite
1/4 tsp salt
3 cups of water
1. Heat oil in large saucepan on medium heat as you dice onion and mince garlic. Add dried chilis to oil and let sit for about 2 minutes until spice and flavor seeps from the chili (you’ll definitely smell this!) Next, add onion and garlic, watching/stirring for another 1-2 minutes or until onion is translucent. Be careful not to burn the garlic. Add minced chili and zucchini. Cook for another couple of minutes, until the zucchini is slightly less firm.
2. Add 1 cup of water to saucepan, stirring. Then dump all of the spices in at once, combining them thoroughly with the water-vegetable mixture. Now add the sweet potato, black beans, and remaining water (add a little more if sweet potatoes aren’t mostly covered).
3. Lastly, toss in the chocolate, vegemite, and salt. Bring it to a boil before reducing heat and letting the chili simmer covered for at least 30 minutes. Be sure to stir the chili a few times within the 1/2 hour and leave a small crack with the lid if it appears to watery.
4. Season with pepper and salt and enjoy with creamy avocado!