Monday, November 17, 2014
sweet potato chili
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chipped
- 2 teaspoons chili powder
- 2 dried guajillo chiles, deseeded, stemmed & sliced thin (1 for the chile, 1 for the topping)
- 1 teaspoon apple cider vinegar
- 2 14-oz. cans fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1.5 cups cubed sweet potatoes
- 2 cans of beans - black, red, pinto, or a combo
- 1 cup chopped kale
- 1/2 cup corn kernels (frozen is fine)
- a good squeeze of lime
- salt, pepper
- chopped scallions
- tortilla strips - toast 10-15 minutes in the oven
- toasted chiles - toast 1-2 minutes in a 350 oven (or until they curl up)
- toasted pumpkin seeds
- diced avocado w/ a squeeze of lime
topping options:
Instructions
- Heat oil in a medium-large pot over medium heat. Add the onion, garlic, a few pinches of salt and cook until translucent (5 minutes or so).
- Add chili powder, 1/2 the sliced chiles, and stir. Cook until fragrant (about 30 seconds), then add the vinegar, followed by the tomatoes. Stir, then add the broth and the sweet potato cubes and beans.
- Simmer on low heat until the sweet potatoes are tender (about 20-30 minutes).
- Add the kale and corn and simmer for 5-10 more minutes.
- Add a good squeeze of lime. Taste and adjust seasonings - adding more salt and pepper as needed.
- Serve topped with scallions, crunchy tortilla strips, toasted chiles, diced avocado and extra lime slices.
Notes
If you don't have dried chiles, just add extra spices: ie, more chile powder, cumin and/or coriander... and/or a diced chipotle from a can of chipotles in adobo would be a nice substitution.
I used Muir Glen's fire roasted tomatoes with green chiles, but regular fire roasted tomatoes would be fine. (Diced plain tomatoes, in a pinch, would also work).
This one tastes great (maybe better) the second day - make a big batch and store leftovers in the fridge for 2-3 days, and in the freezer beyond that.
# posted by Chelsea @ 2:05 PM 
