Sweet Potato Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Olive oil
1 medium onion
2 peppers of your choosing (I used Cubanelle)
2 medium sweet potatoes, peeled and cut into 1 in cubes
Salt and pepper
4 cloves of garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1 tsp cayenne pepper (adjust for heat, I will start with 1/2 next time)
2 tsp unsweetened cocoa powder
1/4 tsp cinnamon
1 can diced tomato, 14 oz
1 can tomato sauce
2 cans black beans, 15 oz each, rinsed and drained
2 cups vegetable broth
Suggested garnishes: sour cream, grated cheese, cilantro and/or green onion
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Directions: |
Directions:1. In a 4-to-6 quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the chopped vegetables (onion, peppers and sweet potatoes) and a sprinkle of salt and pepper. Cook, stirring occasionally, until the onions start turning translucent, about 3 to 5 minutes.
2. Reduce the heat to medium-low. Add the garlic and spices (chili powder, cumin, cayenne, cocoa powder, cinnamon, and another dash of salt and pepper) and liquid ingredients (tomatoes, beans and broth), and stir. Bring the mixture to a gentle simmer. Cover and cook, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, until the sweet potatoes are tender and the chili has reduced to a heartier consistency, about 45 minutes to 1 hour.
3. If you would like an even thicker consistency, use a potato masher to mash the chili until the texture suits your preferences. Season chili with salt and pepper to taste. Divide the chili into individual bowls, garnish as desired and serve. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour 30 minutes |
Personal
Notes: |
Personal
Notes: The original recipe calls for one can of kidney beans and one can of black beans, but I only used black. Original recipe also called for 28 oz of diced tomato, but I subbed out half of that for tomato sauce. The important thing is a total of 28 oz of tomato product.
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