If you are a Talley Farms Fresh Harvest CSA member, then I’m guessing you might have a few sweet potatoes sitting in your vegetable bin. Am I right? Well, I have something great for you today!
If you follow me at all, you probably know that I seldom post anything twice. I usually refrain from re-visiting recipes or menus because… well because, there are just so many new ideas and recipes to discover that I just get too excited to look back. However, I am making an exception today because a year ago I posted one of the best recipes ever and guess what? It is made with sweet potatoes!
So I am urging you to get out your slow cooker or dutch oven (large soup pot) and make up a batch of this fantastic:
It will warm your soul. Perfect for these rainy weather days or any days for that matter because it’s so amazingly delish!
- 1 tablespoon extra virgin olive oil
- 1 medium red onion, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, smashed
- 1 tablespoon ancho chili powder
- 1 teaspoon ground cumin
- 2 teaspoons unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- dash cayenne red pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 2 – 14.5 oz cans organic fire-roasted diced tomatoes, with their juice
- 1 15.5 oz can organic great northern beans
- 1 15.5 oz can organic kidney beans
- 1 cup fresh corn kernels (or frozen)
- 1 large sweet potato, peeled and chopped into 1/2″ pieces
- 1 cup vegetable broth
- sour cream, sliced scallions, sliced radishes and tortilla chips for serving
- If you have a slow cooker with a sauté setting, then set it to sauté and add the olive oil. Saute the onion, pepper and sweet potatoes until the onion begins to become translucent, about 5 minutes. (Alternately you can sauté it on in a pan on the stove and transfer the mixture to the slow cooker or disregard that step altogether and just add the ingredients to your slow cooker raw.) Turn the slow cooker to “slow cook.” (Low for 7-8 hours of cooking, High for 4-5 hours) Add the garlic, chili powder, cumin, cocoa, cinnamon, red pepper, salt and pepper and stir to mix. Add the tomatoes (and their liquid), beans and broth.
- Cover and cook until the sweet potatoes are tender and the chili has thickened. About 30 minutes before the chili is done, add the corn so it can heat through. Serve the chili with the sour cream, scallions, radishes and tortilla chips.
- In a 4 to 6 quart Dutch oven or stockpot, heat the olive oil and sauté the onion, pepper and sweet potatoes on medium-high heat. Once the onions start turning translucent, turn the heat down to medium-low. Add the garlic, chili powder, cumin, cocoa powder, cinnamon, cayenne, salt and pepper. Stir to mix. Add the tomatoes (and their liquid), beans and broth, and stir. Cover and cook for 45 minutes up to two hours, stirring occasionally, until the sweet potatoes are tender and the chili has thickened. About 15 minutes before the chili is done, add the corn so it can heat through.
- Serve the chili with the sour cream, scallions, radishes and tortilla chips.
(click here) for printable recipe