Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Sweet Potato Chili with Peanuts




Source of Recipe


Source: Ladies' Home Journal


List of Ingredients




2 tablespoons canola oil
1 medium onion, chopped
2 medium carrots, peeled and thinly sliced
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
2 to 4 garlic cloves, minced, to taste
1-1/2 to 2 pounds orange-fleshed sweet potatoes, peeled and cut into bite-size chunks (about 4 cups)
1-1/2 cups unsalted roasted peanuts
1 can (28 oz.) crushed tomatoes in juice
1 can (6 oz.) tomato paste
2 cans (4 oz. each) diced mild green chiles with liquid
4 to 6 tablespoons chili powder, or to taste
1 tablespoon ground cumin, or to taste
1 tablespoon sugar


Recipe



1. In a large heavy pot, heat the oil over medium heat. Add the onion, carrots, and bell peppers and saute, stirring occasionally, for about 8 minutes, until vegetables are golden. Add the garlic and saute, stirring constantly, for 30 seconds, until fragrant. Stir in the sweet potatoes, peanuts, tomatoes, and their juice, tomato paste, chiles, and their liquid, chili powder, cumin, and sugar.
2. Bring to a boil, then reduce heat to low immediately and simmer gently, stirring occasionally, for 15 to 25 minutes, until the sweet potatoes are just tender. Halfway through the cooking process, adjust the seasonings, adding more chili powder and cumin if desired. Season to taste with salt and pepper and serve. Makes 10 servings.