Yes, friends, this is a somewhat vegetarian dish, easily adaptable to any taste. It does contain nuts (peanuts, people... ) so if you have an allergy, omit them. I cook alot of comfort foods, and this can easily be done in a slow cooker. I used the stovetop for this. Sweet potatoes are an amazingly versatile food if you like to cook. If you are up to the challenge, try this one for size! Like any chili, if you drink, beer is a good choice, nothign too dark. ;)
Ingredients:
2 TBsp Canola or Olive Oil
1 Medium Onion
2-3 Carrots, peeled and sliced (I love carrots)
1 Medium Green Pepper, seeded and chopped
1 Medium Red Pepper, seeded and chopped
2 Cloves garlic, minced (to taste, of course)
1 1/2 - 2 lbs Fresh Sweet Potatoes, Peeled and Cut into chunks
1 1/2 Cups Honey-Roasted Peanuts
1 Can (28oz) crushed tomatoes in Juice
1 can (6oz) tomato paste
1 - 2 cans (4oz) dices mild green chiles
2 - 4 Tbsp Chili Powder (to taste... :-P)
1 TBsp ground Cumin (to taste)
1 Tbsp Sugar
Directions:
1) using a big pot, heat the oil and saute the onion, carrots and peppers for about 8 minutes. (veggies will be slightly golden)
2) Toss in the garlic and saute , always stirring, till fragrant.
3) Stir in the rest of the ingredients and thoroughly.
4) Bring to a boil (you may wish ot add about one chiles can of water (4ox))
5) Reduce heat to low and simmer gently about 25-35 minutes, till the sweetpotatoes are just tender.
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