This is something Brian begs for. I hesitate to offer a recipe for black bean chili since, really, you can use your favorite! I like this one since it uses several other vegetables. If you make it for two, the left-over chili is a treat of a lunch the next day. And this is good in summer or winter, thanks to the fresh vegetables.
I like to dice things in smaller pieces since I can't abide big clumsy chunks of vegetables in a chili.
4 large sweet potatoes
1 tbs olive oil
2 cups diced red bell pepper
1 1/2 cups chopped onion
3 cloves garlic, minced
2 tsp chili powder
1 tbs cumin
2 tsp coriander
1 tsp smoked paprika (optional)
1 can black beans, rinsed and drained
1 15 oz can petit diced tomatoes with their juice
2 cups yellow squash, chopped
1 diced jalapeno OR cayenne pepper to taste (I prefer the cayenne for heat and the pepper for flavor, so I seed the jalapeno)
Roast sweet potatoes at 400 degrees until tender. (An hour? maybe more?)
Whilst the potatoes roast, heat the oil in a pot over medium-low heat. Add the bell pepper and onion and saute until golden - maybe 10 minutes. Add garlic and stir two minutes. Stir in spices, then add the tomatoes with their juice and the black beans. Bring to a simmer, cover and cook 20 minutes. Add in squash and jalapeno (if using). Cover again and cook until squash is crisp-tender, about 6 minutes. Taste for seasoning, adding salt or the cayenne, if using.
Serve the chili on top of the split sweet potatoes. Serve with lime wedges, plain yogurt, cilantro, etc.
— 
ClaireMere
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Phil and I ate this last night—it was awesome! I highly recommend. I used a green pepper, a jalapeno, onion, black beans, and my favorite spices (garlic, cumin, paprika, cayenne). We used greek yogurt, green onions, and cilantro to top. Yum!