Tuesday, August 17, 2010
Someone made this chili at a Couples Bunko Party we had at church last fall.
IT is so pretty and tastes even better! I love the sweet potatoes in the chili.
It is so good. YUM!
You could most definitely add turkey meat to this, also.
1 purple onion, diced
1 carrot, chopped
2 celery sticks, chopped
2 medium sweet potatoes, chopped
3 cloves garlic, or more to taste, minced
1-2 dried chili peppers, to taste, minced
5-6 cups vegetable stock
4 cups black beans, or 3 cans, drained and rinsed
2 cans diced tomatoes, with liquid
1 TBSP cumin
1 tsp Cayenne
1-5 shakes liquid smoke, optional, to taste
Salt and Pepper, to taste
Garnish with a dollops of Tofutti sour cream and chives
In a large soup pot, saute onions in a bit of oil or veg broth until translucent.
Add carrots, celery, sweet potato, garlic and chili pepper, heat, stirring occasionally, until carrots lose some crispness, about 5-7 minutes.
Add vegetable stock, tomatoes, black beans, cayenne, cumin, stir to combine and cover. Bring to a boil and reduce to a simmer, stirring occasionally.
Let the pot simmer for about 45 minutes or longer. Really it can be 30 minutes, but I like to have all the flavors combine and allow the beans and potatoes to give off some starch and thicken the sauce a bit.
In the last 20 or so minutes add liquid smoke. This gives it a bbq flavor and just another level of depth. If you do allow it to simmer for a while, make sure to add more stock or water if it becomes too thick.
The chili is done when the sweet potatoes are soft and the broth is a bit thicker.
Serve with sour cream and some skillet cornbread. YUM!
This recipe makes a big ol’ pot of chili, enough for dinner, and then leftovers(x2).. OR, invite over some friends and enjoy it together. But, This recipe is even better the next day!