It's cooling down and is finally chili time! I found this interesting version of the tex-mex dish in Simple Vegetarian Pleasures by Jeanne Lemlin. Here's how I made it.
Sweet Potato Chili
3 TBS canola oil
2 large onions, diced
6 garlic cloves, minced
1 red bell pepper, diced
1 green pepper, diced
1 1/2 TBS chili powder
1 1/2 tsp ground cumin
1 tsp dried oregano
1/8 tsp cayenne pepper
2 1/2 cups vegetable stock
2 1/2 cups water
28 oz can ground tomatoes
1/4 cup tomato paste, thinned with 1/4 cup water
2 medium-large sweet potatoes, peeled and cut into 1/2 inch dice
2 15 oz cans black beans, rinsed and drained
1/4 cup cilantro, chopped
Heat the oil in a large stockpot over medium heat. Add the onions and garlic and saute, stirring frequently, until the onions begin to brown, at least 10 minutes. Stir in the bell peppers and cook 10 minutes, stirring often
Sprinkle on the chili powder and cumin and cook 2 minutes, stirring continously. Stir in all the remaoning ingredients - except the cilantro and bring the mixture to a boil. Lower the heat and simmer until the sweet potatoes are tender, stirring occasionally. Stir in the chopped cilantro and serve.
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