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Sweet Potato Chili
Light, flavorful, and delicious, consider this a template and customize as you wish! Use sweet potatoes or diced squash.
INGREDIENTS
plus cilantro, lime juice, pickled onions, grated sharp cheddar, hot sauce for topping
METHOD
- 1lb sweet potatoes (approx. 1 large or 2 medium potatoes)
- 1 yellow onion
- 4-8 cloves garlic
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- chipotle
- ¼ teaspoon salt
- 2 ½ cups broth, beer, or water
- 2lbs black beans or meat of choice
- 14oz can diced tomatoes
- olive oil
plus cilantro, lime juice, pickled onions, grated sharp cheddar, hot sauce for topping
METHOD
- Prep veggies: peel and dice sweet potatoes and onion, and peel and mince garlic.
- In dutch oven or heavy-bottomed pot, add olive oil and heat over medium high. Add diced onion and sweet potatoes to the pot and cook until onions are tender (5min), stirring often.
- Add spices, including garlic, and cook until aromatic (roughly 30-45 seconds). garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds.
- Add broth, beer, or water to pot. Increase heat to a boil, then reduce heat and simmer, covered, until sweet potato is tender. (Approx 10 min.)
- If you're using meat, fully cook, then add to pot with diced tomatoes. Beans can be drained and added directly to the pot.
- Bring to boil, and reduce to simmer for roughly 10 min.
- If you have the time, completely remove it from the heat and let it sit (refrigerated once cooled) for up to 24 hours to improve flavors.
- If you're hungry and ready to enjoy the chili, serve with fresh cilantro, jalapeños, pickled red onions, sharp cheddar, avocado, hot sauce, and winter squash cornbread. Enjoy!
