sweet potato chili

November 3, 2011

Last week I saw 3 or 4 different recipes for sweet potato chili in different places. Weird but wonderful. I decided to shamelessly follow the trend and post my own. Sweet potatoes go over big in our house, and as we head into the depths of fall, it’s always good to have a recipe on hand that can warm the heart and brighten up even the darkest of November nights. And don’t be jealous of my authentic vintage red Dansk dish, this chili looks good in any pot especially with a healthy garnish of cilantro and green onion.

2 tbsps olive oil

1 large onion, chopped

2 red peppers, chopped

1 full bulb garlic (about 8 cloves), minced

1 tbsp cumin seeds

1 tbsp chili powder

1 tbsp dried oregano

1 1/2 cups corn (fresh or canned)

1 cup kidney beans, cooked

1 cup black or funky heritage beans, cooked

4 cups stewed tomatoes

some slow-roasted tomatoes if you have them

1 sweet potato, chopped

sea salt and pepper

cilantro, chopped

green onion, chopped

Heat the oil in a heavy pot or dutch oven over medium-high heat. Add onions and peppers and saute for about 8 minutes until they turn soft and brown. Stir in the garlic and spices. Reduce the heat and cook until everything turns fragrant, about 2 or 3 minutes but be careful not to burn the spices. Stir in the corn, beans, stewed tomatoes, sl0w-roasted tomatoes (if you have them, if not don’t worry), and sweet potatoes. Bring to a boil, then reduce heat and let simmer for about 30 minutes until flavours meld and the liquid boils down a bit. Add sea salt and pepper to taste. Serve alone or alongside some rice. Garnish liberally with chopped cilantro and chopped green onion.

3 sisters chili

June 20, 2010

I just bought the new Moosewood Cookbook which is great – recipes that are accessible, easy, and tasty. Last night I decided to try something new from it. Sammy wanted burritos with ground beef and cheese. I wanted burritos with vegetables and greens. So we did it all. I made Moosewood’s North-South Chili to throw in mine but decided to tweak the recipe a littleĀ  by using sweet potatoes instead of squash (out of necessity) and by adding corn (out of desire). As it cooked away I decided it should be called 3 Sisters Chili in honour of the wisdom of many of our aboriginal peoples who planted beans, corn, and squash together in a symbiotically supportive micro-ecosystem. If its good to plant them together, I’m guessing it’s good to eat them together!

2 tbsps olive oil

3 cups chopped onions

1/4 tsp salt

5 garlic cloves, minced or pressed

1/4 tsp red pepper flakes

1 tsp dried oregano

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

1 tsp chili powder

2 cups diced, peeled winter squash or sweet potato

2 cups diced red or orange pepper

1 cup water

15 ounces red kidney beans or other dried beans, cooked and drained

1 15-ounce can diced tomatoes

1 1/2 cups corn, cut off the cob

ground black pepper

chopped scallions and/or cilantro

1. Warm the oil in a soup pot on medium-high heat. Add the onions and salt and cook until the onions are translucent, about 10 minutes.

2. Stir in the garlic, red pepper flakes, oregano, cumin, coriander, paprika, chili powder, squash or sweet potato, bell peppers, and water. Cook, stirring often, for 10 minutes.

3. Add the beans and tomatoes, cover, and simmer for 10 minutes, stirring occasionally to prevent sticking.

4. Add the corn and simmer for about 10 minutes. Add black pepper to taste.

5. Serve topped with scallions and/or cilantro, if you wish.