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Monday, February 27, 2012


Here's a recipe that's quickly become a favorite. I LOVE sweet potatoes and this chili keeps really well. So well that I can make it up on Monday and eat off of it the entire week.

Sweet Potato Chili,
Country Club Market, Chef Terrie Kohl

3 T olive oil
1 med. red onion, chopped
2-3 t chili powder
2 c water
2 t vegeable base
1.5 # sweet potatoes, scrub, cut into 1/2 inch cubes
3/15 oz cans of mexican style diced tomatoes, do not drain
3/15 oz cans beans, black, garbanzo, cannellini, navy, black eyed pea, do not drain or rince
6 T fresh cilantro, chopped
1 T orange zest

Heat olive oil in large saucepan over med-high heat.
Add onion and sweat onion til tender, about 5 mins.
Add chili powder and stir/roast 1 min.
Add water, vegetable base and sweet potato.
Bring to boil, reduce heat to low simmer and cover til potato is almost tender, about 10 min.
Add tomatoes and beans.
Simmer uncovered until chili thickens and potatoes are very tender, about 10 min.
Mix cilantro and orange zest.
8-10 servings.

*Vegetable base is in a small jar and typically located in the soup aisle on the top shelf.
*I only added 1 can black beans then some shredded chicken. You could add any protein such as ground turkey or lean ground beef!
*Leaving the skin on the sweet potato and not drainig or rinsing the beans were new concepts for me. However, Chef Terrie had some really good points. The skin has a lot of nutrients in it and if scrubbed and cooked is just fine to eat. The "bean juice" as I call it with a wrinkeld nose :) is what the beans or soaking in and if you eat the beans why can't you also eat the "juice"? Points taken and the chili is AMAZING.

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