Ingredients with Measurements:
- 1 cup dried ricebeans, soaked overnight and drained
- 2 medium sweet potatoes, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato sauce (8 oz)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 2 tablespoons olive oil
- Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
2. Add the diced sweet potatoes and bell peppers to the pot and sauté for 5-7 minutes until they start to soften.
3. Add the soaked and drained ricebeans, diced tomatoes, tomato sauce, chili powder, cumin, smoked paprika, salt, and black pepper to the pot. Stir well to combine.
4. Pour in the vegetable broth and bring the chili to a boil. Reduce the heat to low and let it simmer for 30-40 minutes until the sweet potatoes and ricebeans are tender.
5. Serve the chili hot with your desired toppings.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 6g
- Carbohydrates: 53g
- Fiber: 12g
- Protein: 10g
Substitutions for ingredients:
- Ricebeans can be substituted with kidney beans or black beans.
- Sweet potatoes can be substituted with butternut squash or pumpkin.
- Vegetable broth can be substituted with chicken broth or beef broth.
Variations:
- Add ground beef or turkey for a meaty version of the chili.
- Use different types of beans or vegetables to customize the recipe to your liking.
Tips and tricks:
- Soak the ricebeans overnight to reduce cooking time and improve texture.
- Use canned diced tomatoes and tomato sauce for convenience.
- Adjust the amount of chili powder and smoked paprika to your preferred level of spiciness.
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chili in a pot over medium heat until heated through.
Presentation ideas:
- Serve the chili in bowls with a dollop of sour cream and a sprinkle of shredded cheese on top.
Garnishes:
- Shredded cheese, sour cream, chopped cilantro, sliced jalapeños
Pairings:
- Cornbread, tortilla chips, or crusty bread
Suggested side dishes:
- Green salad, roasted vegetables, or coleslaw
Troubleshooting advice:
- If the chili is too thick, add more vegetable broth or water to thin it out.
- If the chili is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to soak the ricebeans overnight to reduce the risk of foodborne illness.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food history:
- Chili is a traditional Tex-Mex dish that originated in the American Southwest in the 1800s.
Flavor profiles:
- Spicy, smoky, and slightly sweet
Serving suggestions:
- Serve the chili hot with your desired toppings and side dishes.
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