This past fall, I met a wonderful man who loves chills. Seriously loves chilis. I have always felt that too much spice takes over the flavor of the actual food: the heartiness of a bowl of beans, the creaminess of a dollop of sour cream. But we finally found a chili recipe that matched my love for seasonal flavor with his penchant for spice. We slightly altered this recipe from Real Simple by roasting the sweet potatoes first; doing so also cut the cooking time down substantially. It is Friday night, after all, and we're hungry!
Ingredients:
2 small sweet potatoes, diced and roasted
1 large red onion, diced
1 bell pepper, chopped
4 to 6 cloves of garlic, smashed
olive oil for sautéing
3 15-ounce cans of beans of your choice
1 25-ounce can of fire-roasted tomatoes
Spices:
2 teaspoons cocoa powder
1 teaspoon cinnamon
1 tablespoon chili powder
1 teaspoon cayenne powder
Begin by dicing and roasting your sweet potatoes. Chop up your sweet potato into bite-size pieces, and coat them evenly in about a tablespoon of olive oil on your roasting tray, or tin foil, if you don't have a tray. Roast at 400 degrees for about 20 minutes. In the meanwhile, dice and chop all your vegetables, and start by sautéing the onions and garlic in a large dutch oven until the mixture is fragrant. Add your bell pepper and let it cook for about two minutes; add in the sweet potatoes. When you are ready, add in the tomatoes, the beans and all the spices. You are done! Top with sour creme and green onions.
While we cooked, we snacked on some Mahon cheese and had clementine beer, which we thought was a very nice prelude to the chili. We also found some quinoa and black bean tortilla chips that we liked with the meal, as well. Happy January!
No comments:
Post a Comment