Okay, okay. I know what you’re thinking. Meg, it’s boiling outside and you’re making chili? Well, sure. Some people enjoy spicy stuff when it’s hot! I’m not usually one of those people, but when I tasted this recipe, I didn’t give a nugget what the temp outside was, if ya know what I’m sayin’.
We’re still doing pretty well with our M-F no-meat challenge, and while I made a veggie chili awhile back which used bulgur wheat, I wasn’t a fan. I guess I don’t NEED the meat texture, be it from real meat or something that’s trying hard to resemble meat. This, however, is worth sharing. It’s got some heat but has definite sweetness. And throw in whatever you want – I suggest a handful of frozen corn, which occurred to me after the fact.
Sweet Potato Chili
(Serves about 6-8; I doubled the couple of recipes I worked from)
Olive oil
Olive oil
2 sweet potatoes, diced (with or without skin, just scrub them)
1 lg. onion, diced
2-3 carrots, peeled and diced
2 ribs of celery, diced
1 red pepper, diced
3-4 cloves of garlic, minced
1 28 oz. can diced tomatoes
1 28 oz. can black beans
1 15 oz. can kidney beans
Salt ‘n pepper
1 tsp. oregano
1/2 – 1 tsp. red pepper flakes
2 tbsp. cumin
2 tbsp. chili powder
1-2 tsp. cayenne pepper
3+/- cups vegetable stock
Chop it all up! In a large pot, heat 2 tbsp. olive oil over medium and add first 6 ingredients, cooking for 8 minutes or until onion is soft (stir occasionally). Add spices and stock and cook for 20-30 minutes. Add the canned items and allow to cook for 10 more minutes, give or take.
Serve with avocado, cheese, plain yogurt and lime (or whatever you have on hand – be creative!). As with most recipes, taste – if you need more spice, add more; just don’t add too much since you can’t take it out once it’s in there! Enjoy!! We sure did. (And still are!)
(BTDubs, my iPhone pics are only worth their salt if I don’t upsize them…so, this is whatchya get today. Sorry…but have a great weekend! ;-))