Every day from now until Christmas I will post a recipe for a vegetarian soup, stew, chili, or baked vegetable dish. I am making one recipe a day and freezing the results for the year ahead. Mmmmmmmmmmmmmmm. I hope that you will enjoy the goodness of these concoctions too!

SWEET POTATO CHILI

2 Sweet potatoes, peeled & diced into large wedges

1 each Green, red & yellow pepper, seeded and diced in large chunks

1 large Onion, chopped

1 28 oz. Can diced tomatoes

2 tsp Garlic

2 1/2 tsp Mild chili powder

1 tsp Cumin

1 pinch Crushed chili flakes (to taste)

1/2 Cup Extra-virgin olive oil

3 Tbsp Extra-virgin olive oil (in dark glass)

1/2 Cup Fresh coriander, chopped

Salt to taste

1) Sauté the chopped onions until tender in a large, thick-bottomed pot with the olive oil.

2) Add the diced peppers and sauté until tender.

3) Add the garlic, chili powder, cracked chili flakes and ground cumin; mix well.

4) Add the diced tomatoes and diced sweet potato. Simmer until the sweet potatoes are tender (40 – 60 minutes)

Serves 4 - 6 (you can cut the recipe in half for a smaller quantity - or double it!). This dish freezes well.

Note: Tofu, potatoes, squash, eggplant, zucchini, etc. may be substituted for sweet potatoes.

Felt by Design