Using canned cannellini beans and crushed tomatoes streamlines the process of making this hearty vegetarian sweet potato chili, a warming meatless meal for a winter Monday evening. For an even prettier presentation, fry a handful of fresh sage leaves in a small fry pan of olive oil and arrange a few on top of each serving.
Sweet Potato and White Bean Chili with Sage
- 2 Tbs. extra-virgin olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 cinnamon sticks
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1/2 tsp. red pepper flakes
- 1 Tbs. finely chopped fresh sage
- 2 sweet potatoes, peeled and cut into 1/2-inch (12-mm) cubes
- 1 can (28 oz./875 g) crushed plum tomatoes
- 2 cans (each 14 oz./440 g) cannellini beans
- Kosher salt and freshly ground pepper
- Crème fraîche for serving
1. In a Dutch oven over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until tender, about 4 minutes. Add the garlic, cinnamon sticks, cumin, paprika, red pepper flakes and fresh sage. Cook, stirring, until fragrant, about 1 minute more.
2. Add the sweet potatoes and stir to combine. Cook, stirring occasionally, until the sweet potatoes are lightly browned, about 5 minutes. Add the tomatoes and 2 cups (16 fl. oz./500 ml) water and simmer, uncovered, until the sweet potatoes are tender when pierced with a fork but not mushy, about 30 minutes. Stir in the cannellini beans and cook until warmed through, about 5 minutes more. Remove the cinnamon sticks and discard. Season with salt and pepper.
3. To serve, divide the chili among individual bowls. Top each serving with a dollop of crème fraîche and serve immediately. Serves 8.
Williams Sonoma Test Kitchen