Weekend Recipe: Sweet Potato Chili
Had enough of turkey and stuffing but still want to bring something warm and tasty to the table? If you didn't OD on sweet potatoes on Thanksgiving (or have some left over), try this fantastic chili recipe from the Seattle Times. I'm suggesting the shorter version with the canned beans 'cause it's quicker, but either way you cook this up, I'm sure it'll be a big hit.
Sweet Potato, Mushroom & Black Bean Chili
Ingredients:
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 jalapeno peppers, minced
2 red bell peppers, cut into medium dice
1 pound mixed chopped mushrooms (oyster, crimini, portobello)
1 tablespoon ancho chile powder
1 teaspoon sweet paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon cinnamon
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 28-ounce can whole tomatoes, chopped, with half of the can's liquid
1 pound sweet potatoes, peeled and cut into 3/4-inch dice
3 14.5-ounce cans black beans, with one can's worth of the bean liquid
2 cups vegetable broth
1 14.5-ounce can pinto beans
Chopped green onions, for garnish
Chopped red onions, for garnish
Sour cream, for garnish
Shredded cheddar cheese, for garnish
Directions:
1. Heat the oil in a large Dutch oven or stockpot over medium heat. Add onions and garlic and sauté for about 5 minutes, until onions have softened slightly. Add jalapeno and red peppers, and continue to cook for another 3-5 minutes.
2. Add mushrooms, and sauté until mushrooms have softened and released some of their juices, another 5 minutes.
3. Add the chili powder, paprika, cumin, oregano, cinnamon, salt and black pepper, and stir until the seasonings are incorporated into the mixture. Add the tomatoes and liquid, sweet potatoes, black beans, and vegetable broth. Stir well to combine and simmer over medium-low heat for about 1-1 ½ hours, until sweet potatoes have softened but still retain their shape, liquid has thickened, and beans are fully cooked through.
4. Add pinto beans plus their liquid in the last 30 minutes of cooking. Season to taste with salt and pepper.
5. Serve with chopped red and green onions, sour cream, and shredded cheese, for garnish.
Makes 8 servings.
--AndreaLeigh
Robin on December 01, 2008 at 12:23 PM
My daughter and I made this. It's absolutely delicious! Next time we're going to try serving it over rice. Sounds good that way.