This is one damned fine (and VERY yummy) chilli !



  • 2 large-ish sweet potatoes, chopped into small cubes
  • 2 tbsps olive oil
  • 2 tsps medium chipotle seasoning (1 if hot)
  • 1 tsp salt


  • 2 tbsps olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 red capsicum, diced (sorry, Sue 1: see additional bit at bottom ..)
  • 2 long red chillis, seeds in, sliced fine OR a jalapeño, seeded and sliced (2)
  • 1 tbsp cumin
  • 1 tsp hot chilli powder
  • 1 tsp dried oregano
  • 2 cans diced tomatoes (3)
  • water as needed
  • 1½ tbsps polenta
  • 1 tsp salt
  • 3 squares dark chocolate
  • 2 cans black beans, drained, rinsed
  • sour cream to garnish


  • Preheat oven to 220C. Line baking sheet with baking paper. Combine chipotle, tsp salt and 2 tbsps oil in a large bowl, mix, and toss to coat the sweet potatoes. Spread the cubes on baking sheet in a single layer, and roast in preheated oven until the outside is crunchy and inside is tender, 20″—25” (good idea to turn them over half-way through). Let cool.
  • In a slightly cavernous dutch oven put the olive oil, onion, garlic, capsicum, chillis, chilli powder, cumin and oregano: stir well and cook over medium heat until onion is softened (~ 5”).
  • Add tomatoes, and some water to cover, and bring to simmer. Add polenta, salt and chocolate. Bring back to simmer, stirring constantly; then reduce heat to low and simmer for 30”.
  • Stir drained black beans and cooled sweet potatoes into the mixture. Add water if it’s too thick. Simmer about 15”. Season to taste and serve topped with sour cream.

I forgot to drain the  black beans; but that meant the chilli didn’t get dry. Every cloud.   :)

Sweet potatoes can be hard to chop – a bit like .. oh, pumpkin. Or maybe it’s that I don’t have the hand strength of yore. I chopped mine into ¾-of-the-top-joint-of-my-little-finger-sized chunks; but next time I’ll make ’em a bit bigger, I think. Might even go the whole of the top joint ! – I do like to live dangerously from time to time ..

The sour cream on any chilli (and I’m making a lot of these) is simply heavenly ! But of course you can serve chilli over rice; and this one’s great for rice because it has luverly sauce.

And here’s something for Sue, to whom nearly all the recipes I post are no good on account of their various nightshades content:

Replacing the nightshades in cooking

Have you come across her posts before ? – if not, I grin smugly. If so, I trudge off dismally ..

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Have finally found home: in my ... ahh ... later years. With no family within coo-ee and no assets, I'm in a wonderful and totally independent unit within the auspices of a celebrated aged care organization. Idea is that I have two 'houses' I can move into were I to become cerebrally challenged: but it's my firm intention not to. :D P.S. I have no idea how I got to this number of years: I was young only last week ..

18 thoughts on “This is one damned fine (and VERY yummy) chilli !”

  1. I saw this recipe pop up in my in-box and was all ready to pronounce “oh, tomato schomato”! But you were on to me. The article is interesting. I have worked out my own substitutions at times – but I hadn’t heard of umeboshi and tamarind in this regard, so that’s interesting, and I will take it on board. Mostly, though, I prefer to make recipes that don’t need tomatoes at all. They do exist but are a challenge. My local cafe owner now knows to do my salads without tomatoes – he even commented “with no tomatoes” recently on Instagram on my comment on his salad pic of my favourite salad of his! If that makes sense.

    Liked by 1 person

    1. PS No I haven’t come across her posts before so, please do ahead and be smug! (I don’t Google my food issues very much because I started down this path in the mid 1980s. By the time Google came along I had pretty much sorted out my diet. But, it never hurts to learn something new!)

      Liked by 1 person

        1. I saw there was potato next, so I’ll check her out, because it’s interesting to see what she has to say, but really, it’s nicer to cook recipes that don’t need substitutions, and over the years I’ve found there are enough of those around. Just less so in Italian and Mexican food!!

          People get snooty about quinoa, for example, but those of us with intolerances love new foods we can eat. I don’t buy into all that superfood stuff, but I do buy into new foods I can eat. So, I can’t have couscous, for example, but so many restaurants and cafes now use quinoa because they can cater for more people.


          1. Yep, I have quinoa and couscous and what about burghul ? .. No, I think you can’t eat that, either. Oh well: you’re on top of it all, and you don’t whinge. :)


      1. I’m wary of most. ET some potato and chilli, but rarely capsicum, eggplant etc. It’s intolerance not anaphylactic shock allergy, so I just have to manage a whole bunch of stuff.


  2. This is absolutely delicious, M-R. I can tell just by reading the ingredients. I will be making this very soon, I’m certain. I have several chili recipes I enjoy, but this is quite unique and I’m delighted! :-)


    1. It is THE most yummy thing I’ve made so far, and that’s a promise, my beautiful friend. You will not regret it ! – and oh, it makes enough for six, with rice; or for five with just sour cream. :)


Go on - you can say it. :)

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