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.
