For some reason, Jennifer Garner's videos show up on my FB reels. I wouldn't say I'm a fan of her acting, or choice in husbands, but it is kind of fun to see her being silly in her kitchen. I would totally hang out with her. She was making this chili that I decided to copy and post here because I've been wanting to make something like this for awhile.
Black Bean and Sweet Potato Chili by Foster's Market Durham
Ingredients:
1 Tbsp olive oil
1 onion, chopped
2 medium sweet potatoes, diced
1 red bell pepper
1 green bell pepper (poblano is always preferred for me)
2 jalapeño peppers, seeded and diced (I may try pickled because I have those on hand)
3 garlic cloves, minced
3 Tbsp chili powder
2 tsp ground cumin
2 tsp dried basil
1 tsp dried marjoram
1 tsp crushed red pepper flakes
3 bay leaves
1 tsp kosher salt
½ tsp ground pepper
6 cups low-sodium veg broth
1 (28oz) can chopped tomatoes
1 (12oz) beer (I'd probably skip this as I never have beer in my house)
½ cup bulgur or barley
2 (15oz) cans black beans, rinsed and drained
Garnish: cilantro, scallions, avocado, sour cream, cheese, lime wedges
Directions:
1. Heat the olive oil in a large saucepan over med heat until sizzling hot and add onion. Reduce to low and cook, stirring often, ~10 mins. Add sweet potatoes, bell peppers and jalapeños, stirring occasionally, 5 mins more. Stir in garlic and cook, stirring, 1 min longer.
2. Add chili powder, cumin, basil, marjoram, red pepper flakes, bay leaves, salt & pepper and cook, stirring, ~2 mins. Add broth, tomatoes, beer and bulgur (I used farro!) and stir to combine, bringing to a low boil. Reduce to simmer and cook uncovered, stirring occasionally, ~40 mins.
3. Remove bay leaves from chili and discard. Add beans, stir to mix and continue to cook, stirring occasionally, until beans are heated through, ~15 mins. Garnish with cilantro and scallions (avocado, sour cream, and cheese, if you have them! Maybe blue corn chips, yum) and serve warm with wedges of lime to squeeze into chili.
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