It’s actually acting like it may become fall this year in South Texas. This is the time of year I always begin to doubt it and then, what do you know, it gets down in the 50s one night and, just like that, summer is gone. When that happens, I can retire my salads and start making soups, stews and chilis. This recipe is an adaptation (not mine) of a recipe from Alex Jamieson’s “The Great American Detox Diet”. It’s perfect for cool autumn evenings. It also freezes well, so you can put some in the freezer for another night. And vegetarian chili is a breeze to make, if you use canned or made ahead beans. You can literally have dinner on the table in 30 minutes, or less.

Black Bean and Sweet Potato Chili

2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 red pepper, chopped
4 cloves garlic, minced
2 teaspoons sea salt
1 large sweet potato, cut into 1/2-inch cubes
Zest and juice of 1 lime
1 28-can diced tomatoes
4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked)
1 jalapeno chile pepper, seeded and chopped
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon cocoa powder
1 lime, cut into wedges
1 cup chopped cilantro leaves, washed and dried

Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes. Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa, bring to a simmer, cover, and cook for 10 minutes. Serve over brown rice, if desired, with lime wedges and cilantro, or with corn bread, biscuits, or taco chips alongside.