Black Bean Sweet Potato and Wild Rice Chili

Printer Friendly Copy 

Servings: 10

3 cups Black Beans, cooked, reserve some liquid

4 cups Vegetable Stock

3 cups Tomatoes, cut in large chunks

2 large onions, diced

1 cup diced red, yellow, orange and or green Bell Pepper, diced

3 Sweet Potatoes, cubed (about 3 cups)

4 stalks Celery, diced

2 Poblano Peppers, diced

4 Garlic Cloves, minced

2 teaspoons Oregano, dried

4 tablespoons California Chili Powder

2 tablespoon Smoked Chipotle Powder

2 tablespoons Cumin powder

1½ cups Wild Rice, uncooked

1 tablespoon Olive Oil

1 teaspoon Sea Salt

1 teaspoon Black Pepper

4 cups water, or as needed

Cilantro leaves (optional)

Avocado, diced (optional)

Heat olive oil in a 8 quart stock pot and sauté the chili powders and cumin, add the onions, celery, poblano and bell peppers, and garlic; cook about 5 minutes.  Add the cubed sweet potato, wild rice, oregano, tomatoes, and vegetable broth, along with 4 cups of water.  

Cover and cook on a low simmer for 1 hour, stirring occasionally, add water if necessary to keep the consistency of chili; the wild rice will soak up a lot of liquid.  Add the cooked beans with their liquid and simmer additional 1-2 hours. Season with Salt and Pepper.  When you serve, top each bowl with cilantro and avocado. 

You will not miss the meat at all in this chili.  The wild rice puffs up and looks a lot like ground beef, and adds great texture too.

I added a couple of dried Anaheim Chile Peppers to the pot while simmering, then removed at end of cooking.