Straight from the Earth

FOUR BEAN and SWEET POTATO CHILI with SKILLET CORN BREAD

When I make pots of chili, I always think: The bigger, the better. And this recipe is both. It’s Big—enough to feed your whole family, a group of friends, or to save for leftovers. And it’s Better—bursting with hearty ingredients, including four different kinds of beans, sweet potato, corn, and plenty of other veggies and spices. The best way to serve this chili is with my mom’s Skillet Corn Bread. It truly deserves a big yum. —MAREA

Serves 8

¹/₄ cup/60 ml olive oil

2 medium yellow onions, medium dice

2 large carrots, medium dice

2 medium red bell peppers, medium dice

1 jalapeño pepper, seeds and ribs discarded, finely chopped

4 large garlic cloves, finely chopped

1 tbsp plus 1 tsp ground cumin

1 tbsp plus 1 tsp dried oregano

2 tsp chili powder

1¹/₂ tsp sweet paprika

1¹/₂ tsp ground coriander

1¹/₂ tsp dried thyme

¹/₄ tsp cayenne pepper

¹/₄ tsp red pepper flakes

2 bay leaves

3 cups/720 ml Easy Vegetable Stock (page 76) or low-sodium vegetable stock

1 large sweet potato, peeling optional, medium dice

One 28-oz/800-g can diced tomatoes, or 3 large fresh tomatoes, diced, with juices

3 tbsp tomato paste

1¹/₂ cups/255 g cooked black beans (rinsed and drained if canned)

1¹/₂ cups/255 g cooked kidney beans (rinsed and drained if canned)

1¹/₂ cups/255 g cooked black-eyed peas (rinsed and drained if canned)

1¹/₂ cups/255 g cooked pinto beans (rinsed and drained if canned)

3 cups/420 g fresh or frozen (thawed) corn

¹/₃ cup/15 g minced fresh flat-leaf parsley

1 tbsp red wine vinegar

Salt

Freshly ground black pepper

1 cup/90 g thinly sliced green onions, green and white parts, for garnishing

Skillet Corn Bread (page 144)

Heat the oil in a large stockpot over medium heat. Add the onions, carrots, bell peppers, jalapeño, and garlic. Cook, stirring frequently, until the vegetables are soft and fragrant, about 8 minutes. Stir in the cumin, oregano, chili powder, paprika, coriander, thyme, cayenne, red pepper flakes, and bay leaves. Cook, stirring constantly, for 1 to 2 minutes. Add the stock, sweet potato, tomatoes, and tomato paste. Cook, covered, over medium-low heat, stirring frequently, for 15 minutes. Remove the bay leaves before serving.

Add the black beans, kidney beans, black-eyed peas, and pinto beans and continue cooking, covered, until the chili thickens and the sweet potato is tender. Add the corn and cook, uncovered, for 5 minutes. Stir in the parsley and vinegar and remove the pan from the heat.

Season the chili with salt and pepper and serve immediately, garnished with the green onions, and a wedge of corn bread on the side.