Martin Draluck's Sweet Potato Chili Has A Secret Ingredient
- Share via
This simple chili comes together in under an hour and can be adapted with ingredients that you have on hand. Martin Draluck — the culinary force behind the Black Pot Supper Club series that highlights Black food history in multi-course feasts held at some of L.A.’s best Black-owned restaurants — added a tab of Abuelita chocolate on a whim, which gives the chili a mole-reminiscent richness.
Sweet Potato Chili
Heat the olive oil in a large pot over medium heat. Sauté the onion until soft and golden, about 6 to 8 minutes. Add garlic and cook until fragrant, 1 minute.
Add the chili powder, cumin, paprika, coriander (if using), tomato paste, white wine, thyme, bay leaf, salt and pepper. Stir constantly for 1 to 2 minutes to bloom the spices.
Add the sweet potatoes, tomatoes, beans and chicken stock. Bring to a boil, reduce to a simmer, and cook covered until the sweet potatoes are tender, 25 to 30 minutes.
Stir in the chocolate. Simmer uncovered for 5 minutes, stirring occasionally, until thick and glossy. Taste and adjust seasoning as needed.
Remove the bay leaf and ladle into bowls. Garnish as desired.
