Friday, July 25, 2014

Chili Goodness!

We tried this recipe last night....it is very spicy so you will want to reduce or OMIT the Cayenne Pepper if you don't like spicy food!

Vegetarian Sweet Potato Chili

*Serves 6



1 medium red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 medium carrots, diced
1 medium sweet potato, peeled and cut into 1⁄2-inch pieces
4 garlic cloves, chopped, or 1 heaping tablespoon of minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper (more or less, depending on how spicy you like your chili)
2 teaspoons unsweetened cocoa powder
¼ teaspoon ground cinnamon
1 tsp sea salt
1 tsp black pepper
28-ounces canned diced tomatoes, including the liquid*
1 can black beans, rinsed and drained
1 can white beans, rinsed and drained
2 cups vegetable broth
garnishes: sour cream, sliced scallions, sliced radishes (optional)
INSTRUCTIONS
  1. In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables in one to two tablespoon of olive oil on medium-high heat. You’ll need to stir the ingredients every few minutes so they can cook evenly.
  2. Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover and cook for up to two hours, stirring occasionally.
  3. By the time your chili is done, the sweet potatoes should be nice and soft and the liquid should have reduced a bit, producing the hearty chili consistency that we all know and love.
 
 

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