The base of this recipe is the same as the Beet Chili, but I have replaced the ground beef with sweet potato and green peppers, half of the jalapeno, less salt & pepper, and added some chopped thyme at the end. Even if you are not a vegetarian you will like this chili, and there are numerous health benefits associated with sweet potato.
Sweet Veggie Chili
Makes 10 cups
Prep time: 10 minutes
Total time: 1 hr 10 minutes
1 tbsp (5 mL) Compliments Pure Olive Oil [1]
2 cup (500 mL) diced onion
1 cup (250 mL) diced carrot
1 cup (250 mL) diced celery
1 tbsp (15 mL) minced garlic
3 tbsp (45 mL) diced Jalapeno pepper
1 cup (250 mL) diced Green Pepper
4 cup (1 L) diced sweet potato
1x 746 mL can Compliments Diced Tomatoes [2]
1x 540 mL can Compliments 6 Bean Blend [3], drained and rinsed
½ tsp (2.5 mL) smoked paprika
1 tbsp (5 mL) chili powder
1 tbsp (5 mL) cumin
½ tsp (2.5 mL) salt
¼ tsp (1.25 mL) ground black pepper
1 tbsp (15 mL) chopped rosemary
- In a large sautés (straight sided pan) on medium-high heat, add the oil. When it is hot, add in the onions and cook for 5 min. Add in the carrot, celery, garlic, green pepper and jalapeno pepper cook for 5 min. Add the sweet potatoes, and tomatoes and bring to a boil. Add the beans and spices bring to a boil then reduce to a simmer. Simmer for 40 min. or longer if you want a thicker sauce. Add the rosemary just prior to serving.
Sweet potatoes are rich in Vitamin A and C. Both are powerful antioxidants that work in the body to remove free radicals (chemicals that damage cell). Sweet potatoes digest slowly, causing a gradual rise in blood sugar so you feel satisfied longer and helps to stabilize the blood sugars, which is great for diabetics. So give this deliciously healthy chili a try on Super Bowl Sunday, your body will thank you.
Regards,
Chef Ian