Black Bean and Chipotle Chowder; see recipe down below

On this crisp, low-humidity October day, the light in the kitchen seemed magical to me so I decided to chop and click. No words, just images on a beautiful fall Sunday in coastal North Carolina.

From Soup for Syria, contributed by Jane Hughes:

1 t vegetable oil

2 small onions, diced

3 small carrots, diced

4 celery stalks, diced

3 garlic cloves, crushed

1 jalapeño pepper, seeded and finely chopped

1 T unsweetened cocoa powder

1 T ground chipotle powder

1 t cumin

3 medium sweet potatoes, diced

1 lb. fresh tomatoes, diced

4½ c vegetable stock

28 oz. canned or cooked black beans, drained and rinsed

Zest and juice of 1 lime

1 t of salt or to taste

Fresh cilantro for garnish

Warm the oil in a large pan and gently fry the onions, carrots, and celery for 5 minutes. Stir in the garlic, jalapeño, cocoa, chipotle, and cumin and cook until fragrant, about 3 minutes.

Add the sweet potatoes, stir together well, and cook for a further 3 minutes. Add the tomatoes and stock, bring to a boil, then reduce the heat and simmer, covered, for 25 minutes or until the sweet potatoes are tender.

Add the beans, lime zest and juice, and heat through. Taste and season with salt to your liking. Garnish with cilantro.

NOTE from me: This is SPICY. If you don’t like heat, I suggest using a milder pepper and reducing the chipotle. Don’t say I didn’t warn you. Bon Appetit!