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CHILI CON CRAZY




Source of Recipe


AICR.


Recipe Introduction


his chili contains neither meat nor beans. Despite its challenge to common perceptions of chili, this somewhat unusual one received many raves at an AICR taste-testing. One senior staff member commented, with surprise, "I don’t eat chili, but this I like!" In a case of "everything old is new again," this hearty and flavor-rich chili is, in fact, similar to a generations-old African stew that also contains sweet potatoes, peanuts and chili powder.


List of Ingredients




2 Tbsp. canola oil
1 onion, chopped
2 peeled carrots, sliced thin
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2-4 (more, or none, as desired) peeled garlic cloves
4 cups peeled sweet potatoes, cut in bite- size chunks
1-1/2 cups unsalted roasted peanuts
1 can (28 ounces) crushed tomatoes
6 ounces tomato paste
2 cans (4 ounces) chopped green chiles, with liquid
4-6 Tbsp. chili powder, or according to taste
1 Tbsp. ground cumin
1 Tbsp. sugar
Salt and freshly ground black pepper, to taste
5 cups cooked brown rice (optional)

Recipe



Place the oil in a large, heavy pot over medium heat. Add the onions, carrots, and bell peppers, and sauté lightly about 8 minutes. Add garlic and sauté until golden. Add sweet potatoes, peanuts, tomatoes, tomato paste, chiles, chili powder, cumin and sugar.

Reduce heat immediately and simmer gently, stirring occasionally, for 15 to 25 minutes, or until sweet potatoes are barely fork-tender. Halfway through cooking process, adjust seasonings, adding additional chili powder, cumin and sugar, if desired. Add salt and pepper as desired. Serve in bowls or, if desired, on plates, over cooked brown rice. Makes 10 Servings.