Tuesday, October 30, 2012

the chili diaries, part 8.

sweet potato chili
3 lg. sweet potatoes, cubed
1 med. onion, diced
2 cans of crushed tomatoes
1 can of diced tomatoes
1 can of black beans
1 can of kidney beans (or a second can of black beans)
2 cloves of garlic, minced
1/2 tsp salt
1 tbsp brown sugar
2 tbsp chili powder
1 tbsp cumin
2 tsp smoked paprika

throw it all in a large chili pot together, cover, and cook, on medium-low, for about 90 minutes.
you can also use your slow cooker on low for about 10 hours.

just like any good chili, it makes you feel all warm and fuzzy inside.
it is sweet and savory and perfect for fall.

there are only two downfalls to this recipe:
1. the risk of losing a hand while cutting your sweet potatoes. painful.
2. trying to keep yourself from eating the whole pot.

*note: no idea of the genius who came up with this recipe, it's from an old recipe card, but i certainly am not trying to take credit for it!

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