Sweet Potato Black Bean Chili

Today is a good day, friends.

I started it with a crisp 7.3 miles in Central Park and a sighting of this dude that wears nothing but shorts when he runs. Literally no shoes, gloves, shirt, socks, nothing. Runners are nuts, but some runners are really nuts.

Anyways, the legs are feeling decent, and I got an ART tune-up from Dr. Levine last night – he’s very proud of the progress I’ve been making. Hooray!

Since I started running again after the IT band injury a little less than a month ago I’ve kept all my runs pretty easy, but I think their vacation is just about over. Homegirl needs to start bringing back some speed workouts, so tomorrow I may do some mile repeats. Stay tuned for the painful details.

Here’s how last week looked:

• Monday: 20 minutes pool run, 30 minutes swimming (alternating laps of freestyle, backstroke and breaststroke), lifting
• Tuesday: 6.5 miles easy
• Wednesday: 7 miles easy
• Thursday: 6.5 miles easy with Maria and Abbe
• Friday: 15 minutes pool run, 35 minutes swimming (alternating laps of freestyle, backstroke and breaststroke), lifting
• Saturday: Joe Kleinerman 10K race @ MP, total 11 miles
• Sunday: 5.25 miles easy; PM Bikram yoga

Total: 36.25 miles

Last week I got dinner with my friend Kelly at one of my favorite restaurants in NYC, Candle Cafe. It’s organic, vegan and delicious (I swear).

I had the Paradise Caserole, which was basically layers of mashed sweet potato, black beans and millet over steamed greens.

It was simple yet so delicious, and almost immediately I decided I had to cook something using the sweet potato/black bean combo. And since it’s supposed to be winter, I went with a chili.

Sweet Potato Black Bean Chili

Ingredients

• 3 medium-sized sweet potatoes, cut into 1/2 inch wedges or cubes
• 1 onion, diced
• 1 clove garlic, diced
• 3 cups spinach
• 1 cup chopped green pepper
• 1 green chili pepper, chopped
• 1 can (14 oz.) diced tomatoes
• 2 cans black beans, drained
• 1/2 tbsp canola oil
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp sea salt
• 1 tsp pepper
• 1 tbsp honey

Instructions
Heat the oil in a large pot or dutch oven and add onions and sweet potatoes. Sauté until potatoes are slightly tender (about 6-8 minutes). Add chili powder, cumin, garlic, green pepper and chili pepper. Cook for 2-3 minutes. Add tomatoes and black beans and stir. Add salt, pepper and honey. Cover and simmer until sweet potatoes are tender (approximately 20 minutes). Top with shredded jack cheese and enjoy!

When I told my sister I added spinach to the chili, her response was, “Oh, so it’s Kelly chili.”

It needed more vegetables! And I take that as a compliment. I made two giant batches because it’s that good.

I may have sweet potatoes coming out of my ears by the end of the week, but I’m pretty sure it’ll be worth it.

Question: What’s your favorite way to eat sweet potatoes? What’s your go-to speed workout?