Winter has arrived, NOW WHAT?!

We went from a balmy 60 degrees on Monday of this week to a frigid high of 28 degrees the very next day. Adding insult to injury the cold temperatures were accompanied with strong north winds making it feel much colder than it already was. I mowed the lawn the last time for this season while the temperatures were in transition. I am happy to say the yard is ready for winter. Now it's time to focus on indoor activities - making chili for dinner! Sarah's sister-in-law, Brea, made a delicious chili in celebration of Danny's birthday last weekend and we decided to model this dish after theirs by adding sweet potato to the list of ingredients. 

Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili

Ingredients
1 # lean ground beef
2 # sweet potatoes, peeled and cut into 1/2" cubes
1/2 tsp. ground dried chipotle pepper
1/2 tsp. salt
2 T. olive oil, divided
1 onion, diced
1 red bell pepper, diced
1 pickled jalapeno pepper, diced
2 T. ancho chile powder, or to taste
1 T. ground cumin
1/4 tsp. dried oregano
1 (28 oz.) can diced roasted tomatoes
4 c. chicken broth
1 T. cornmeal
1 tsp. salt, or to taste
1 tsp. white sugar
1 T. cocoa powder
2 (15 oz.) cans black beans, rinsed and drained
1 (15 oz.) can pinto beans, rinsed and drained
1 pinch cayenne pepper, or to taste
plain yogurt, avocado, shredded cheddar cheese, cilantro to garnish

Directions 
1. Preheat oven to 400 degrees. Spray jelly roll pan with Pam. 
2. Combine sweet potatoes, chopped red pepper, chipotle pepper, 1/2 tsp. salt and 1T.      
    olive oil in a large bowl and toss to coat. Spread mixture on the prepared baking sheet
    in a single layer.
3. Roast vegetables in the preheated oven until the outside is crunchy and inside is tender, 
    20 to 25 minutes. Allow to cool to room temperature.
4. Cook and stir remaiuning 1 T. olive oil, onion, garlic, jalapeno pepper, ancho chile powder,
    cumin and dried oregano together in a large pot or Dutch Oven over medium heat. Cook 
    and stir until onion is softened, about 5 minutes. 
5. Pour tomatoes and chicken broth into the onion mixture and bring to a simmer. Add 
    cornmeal, 1 tsp. salt, sugar and cocoa powder. Bring to a simmer, stirring constantly,
    reduce heat to low and simmer for 30 minutes.
6. Stir beans and cooled vegetable mixture into the onion-tomato mixture. Add more water if  
    mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and
    cayenne pepper to taste. Serve topped with yogurt, avocado and cheese.