Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 2 large sweet potatoes, peeled and diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1 (4-ounce) can diced green chiles
- 2 cups vegetable broth
- 1/4 cup chopped fresh cilantro
- Salt and freshly ground black pepper, to taste
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the chili powder, cumin, paprika, coriander, oregano, and cayenne pepper and cook for 1 minute.
4. Add the sweet potatoes, black beans, kidney beans, diced tomatoes, green chiles, and vegetable broth.
5. Bring to a boil, reduce heat to low, and simmer for 20 minutes, or until the sweet potatoes are tender.
6. Stir in the cilantro, season with salt and pepper, to taste, and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: Medium heat
Serving Size: 6-8
Nutritional Information:
Calories: 250
Fat: 5g
Carbohydrates: 40g
Protein: 10g
Substitutions for Ingredients:
- Olive oil: canola oil
- Onion: shallot
- Chili powder: ancho chili powder
- Ground cumin: ground coriander
- Smoked paprika: regular paprika
- Ground coriander: ground cumin
- Dried oregano: dried basil
- Sweet potatoes: yams
- Black beans: pinto beans
- Kidney beans: black-eyed peas
- Diced tomatoes: crushed tomatoes
- Diced green chiles: jalapeno peppers
- Vegetable broth: chicken broth
- Fresh cilantro: fresh parsley
Variations:
- Add 1/2 cup of corn
- Add 1/2 cup of diced bell peppers
- Add 1/2 cup of diced zucchini
- Add 1/2 cup of diced carrots
- Add 1/2 cup of diced celery
- Add 1/2 cup of diced mushrooms
Tips and Tricks:
- For a spicier chili, add more cayenne pepper.
- For a milder chili, reduce the amount of chili powder and cayenne pepper.
- For a thicker chili, add 1/4 cup of masa harina or cornmeal.
- For a thinner chili, add more vegetable broth.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a pot over medium heat until warmed through.
Presentation Ideas:
Serve with a dollop of sour cream, shredded cheese, diced avocado, and/or diced red onion.
Garnishes:
- Sour cream
- Shredded cheese
- Diced avocado
- Diced red onion
Pairings:
- Cornbread
- Baked potatoes
- Rice
- Tortilla chips
Suggested Side Dishes:
- Green salad
- Coleslaw
- Roasted vegetables
- Baked sweet potatoes
Troubleshooting Advice:
- If the chili is too thick, add more vegetable broth or water.
- If the chili is too thin, add more masa harina or cornmeal.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Chili is a traditional dish that originated in the southwestern United States. It is typically made with ground beef, beans, and spices. This vegetarian version of chili uses sweet potatoes and beans for a hearty and flavorful dish.
Flavor Profiles:
This chili has a smoky, spicy flavor with a hint of sweetness from the sweet potatoes.
Serving Suggestions:
Serve with warm cornbread or tortilla chips.
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