Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 medium sweet potatoes, peeled and diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 2 cups vegetable broth
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the chili powder, cumin, smoked paprika, cayenne pepper, and salt. Stir to combine and cook for 1-2 minutes until fragrant.
4. Add the sweet potatoes, diced tomatoes, black beans, corn, and vegetable broth. Stir to combine.
5. Bring the chili to a boil, then reduce the heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
6. Stir in the cilantro and lime juice.
7. Serve hot with your favorite toppings.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 295
Fat: 7g
Carbohydrates: 52g
Fiber: 12g
Protein: 10g
Substitutions for ingredients:
- You can use any type of beans you like instead of black beans.
- If you don't have vegetable broth, you can use chicken broth or water instead.
- You can use any type of chili powder you like, depending on how spicy you want the chili to be.
Variations:
- You can add ground beef or turkey to make it a meaty chili.
- You can add more vegetables such as bell peppers, zucchini, or carrots.
- You can add more spices or herbs such as oregano, thyme, or coriander.
Tips and tricks:
- To make the chili spicier, add more cayenne pepper or chili powder.
- To make the chili milder, reduce the amount of chili powder and cayenne pepper.
- You can make this chili in advance and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Storage instructions:
Store the chili in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat the chili in a pot over medium heat until heated through.
Presentation ideas:
Serve the chili in bowls and top with sour cream, shredded cheese, chopped cilantro, and sliced jalapenos.
Garnishes:
Sour cream, shredded cheese, chopped cilantro, sliced jalapenos, diced avocado, and lime wedges.
Pairings:
Cornbread, tortilla chips, or a side salad.
Suggested side dishes:
Cornbread, tortilla chips, or a side salad.
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 store the chili properly in the refrigerator or freezer to prevent foodborne illness.
Food history:
Chili is a popular dish in the United States, especially in the Southwest. It is believed to have originated in Texas in the 1800s.
Flavor profiles:
Spicy, sweet, and savory.
Serving suggestions:
Serve the chili hot with your favorite toppings and side dishes.
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