DFO: Black Bean + Sweet Potato Chili

This may be one of my favorite things I've made. Like ever. And it's not even that it's particularly complex or sophisticated or even unusual - it's just good. It's quick and filling and, aside from the beer clearly pictured above, I was feeling pretty veggie virtuous while eating it. What else can you ask for on a weeknight?

Dinner For One: Black Bean + Sweet Potato Chili

You know the drill - this makes two servings, tops. But I'm not going to hesitate to quadruple the measurements and make a big pot of it next time I have a crew over. Neither should you. And yes, there are three kinds of chiles in here (i do love a jalapeno), just leave some out if you're a wimp. I mean... if you're not into feeling the burn.

What you need:
half of a large sweet potato, peeled & diced
2 TB olive oil
1 small onion, peeled & chopped
one jalapeno, diced (optional)
1 TB chili powder
.5 TB ground cumin
one 10oz. can Original Rotel diced tomatoes & chilies
one 15oz. can black beans, half of canning liquid drained out
4-5 kale leaves, woody stems removed & leaves sliced thinly
salt & pepper
lime wedges, chopped cilantro, pickled jalapenos, sour cream, corn tortillas (all completely optional)

How you make it:
Bring a small pot of water to a boil over high heat and cook sweet potato until tender. Drain and set aside.

Separate and set aside a quarter cup of the chopped onion. Heat olive oil over medium-high heat and sauté remaining onions and jalapeno (if using) until soft and translucent, 4-5 minutes. Add spices, stir to coat onions and cook 1-2 minutes more. Add Rotel tomatoes, stir to combine and cook 4-5 minutes. Add black beans and kale and cook until kale is wilted and beans are heated through. Add sweet potato, stir gently to combine and reduce heat to low.

Serve topped with reserved onion, pickled jalapenos, cilantro, sour cream, lime wedges and toasted corn tortillas as desired.