No one will miss the meat in this filling vegetarian dinner.
Chili is a delicious way to add comfort to a cool evening.
This quick vegetarian dish is made with canned black beans and adobo sauce for a subtle kick.
Photo: Antonis Achilleos
The chili cooks while the sweet potatoes roast in the oven.
Bonus: pile on radishes, avocado, or fresh or pickled jalapenos if you have them handy.
1tablespoonmild chili powder
115-oz.
can black beans, undrained
114.5-oz.
Prick potatoes all over with a fork.
Place on a baking sheet lined with parchment paper.
Roast until fork-tender, 45 to 55 minutes.
Let cool for about 10 minutes.
Meanwhile, heat oil in a medium saucepan over medium-high.
Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes.
Stir in garlic and chili powder; cook, stirring occasionally, until slightly darkened, about 1 minute.
Add beans with liquid, tomatoes, adobo sauce, and 1/4 teaspoon salt.
Bring to a simmer.
Reduce heat to medium; simmer until thickened, about 15 minutes.
Add juice from 1 lime half.
Halve sweet potatoes lengthwise.
Fluff with a fork and sprinkle with remaining 1/4 teaspoon salt.
Cut remaining lime half into wedges and serve on the side.
