Chili is a serious deal in my family. My mother has perfected a red and white version and every Wednesday before Thanksgiving we invite our closest friends to have a bowl to celebrate the beginning of the Holiday season. Normally, our chilis have ground beef or shredded chicken but I decided to try this vegan version last October. I wanted something that would be veggie filled but still equally as hardy. We served this at the Chili Party this year and I am still fielding requests for the recipe. Enjoy!
Sweet Potato Chili
Ingredients
- 1 medium red onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium sweet potato, peeled and cut into 1⁄2-inch pieces
- 2 garlic cloves, chopped, or 1 heaping tablespoon of minced garlic
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (the original recipe called for a full teaspoon but we found it too hot. I would start with 1/2 and season as you go)
- 2 teaspoons unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- ground sea salt and black pepper ( I used about 1/2 teaspoon each)
- 1 28-ounce can diced tomatoes, including the liquid OR about 4-5 fresh tomatoes roasted and smashed.
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can vegetable broth
- serve with tortilla chips, avocado and for the omnivores in your life sour cream and cheese
Directions
Chop, chop, chop all the veggies. In a big stock pot, saute onion and peppers. Cook until the onions turn clear. Add the sweet potatoes, tomatoes, minced garlic, beans, veggie broth and spices. Bring the pot to a boil and then set on low to simmer for about 3-4 hours. If you have trouble getting the desired thickness, simmer with the top off.
Notes: You could also make this in a crock pot. I cooked mine for about 4 1/2 hours. If your chili looks more like a stew then simmer with the top off until it thickens. This freezes well. If you are attending Chili Party 2011, you’ll have a chance to taste this recipe.
March 1, 2013--here is how I made it. I made approximately 1 1/2 times the recipe (I used 2 good-sized sweet potatoes) but kept the seasonings as in the original recipe. I used only red peppers, no green, which eliminated the harshness of the green pepper. I cooked it all day in my LeCreuset Dutch oven on a low simmer. It turned out sweet/spicy and delicious. It's vegan but I offered cheddar, sour cream, Fritos and chunks of avocado as toppings. (And Merry Rowz says I never divulge the real recipe.)
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