A cold front came through in Texas yesterday. That means that the temp dropped from 80° to 59° and everyone got out their winter woolies. Or maybe that was just me. Dear Hubby says that water freezes at 60° in Texas. I have acclimated well since I moved from Illinois in 1979. So I got out the flannel.
And for the 28th time since I found this recipe, I’m making Sweet Potato Chili! Or maybe it’s just the 4th time. I get confused with numbers sometimes.
This reminded me that I meant to share this recipe on the blog. And that reminded me that I hadn’t blogged in a long while and my readers were probably very upset with me. And that reminded me that I still have scads of retreat pictures that I meant to share. It could be a very long night.
But first……. Sweet Potato Chili. Yum. Just looking at the picture makes me hungry.
You start with a sweet potato. Big surprise. I put my hand in this picture to show you what a whoppin’ big sweet potato I had!
Peel it and chop it all up in bite-sized pieces. Then toss it with some olive oil.
Spread it out on a cookie sheet and sprinkle with salt and pepper. I line the pan with foil so the clean-up is easier. Bake at 400° for about 20 minutes. Try not to eat the whole pan when you take them out of the oven.
In the meantime, saute some chopped onions in about a tablespoon of olive oil. Cook them long enough to get a little carmelized. Refrain from throwing in some broth and making onion soup. These babies smell heavenly!
Here are the rest of the ingredients: garlic, cumin, chili powder, cayenne pepper, chipotle peppers in adobo, barbecue sauce, diced tomatoes, black beans, corn, worcestershire sauce, hot sauce and vegetable stock (which I forgot to put in the picture.)
After the onions have carmelized a bit……
….throw in the cumin, chili powder, cayenne and garlic.
Stir it around in the pan and cook it a minute or so. Until the fabulous aroma of the spices fills your senses and takes your breath away. Yum.
Pour in the vegetable stock and stir it around to get all the lovely bits off the bottom of the pan. They are the yummy parts so you want them all incorporated into the chili.
Add in the chipotle pepper, hot sauce, worcestershire sauce, barbecue sauce and diced tomatoes. Notice my freshly manicured nails. Just for the picture. The things I do for the blog. I did that french manicure myself! Remind me to tell you about the fabulous nail product that my friend, Susan, introduced me to about a year ago. I’ve been really meaning to tell you about it. I keep forgetting.
Simmer all the deliciousness together for about 20 minutes.
Look at that luscious steam. Can you smell it? Those spices are very fragrant and wonderful. And will burn the taste buds off your tongue. I hope you like spicy food!
Add in the sweet potatoes, black beans and corn. Provided you didn’t eat all the yummy sweet potatoes as they sat on the counter awaiting their dip in the sauce. Stir it all together and heat through.
Then ladle it into a nice bowl. And chow down. Yum, yum, yum, yum, yum, yum, yum. And yum.
You can also crunch up some tortilla or corn chips on top. Triple yum.
Remember the cookbook I told you about recently? The one about the 12 best foods? 4 out of the 12 are in this soup……. onions, sweet potatoes, tomatoes and black beans. You’ll be real healthy if you eat this stuff. I think I might need another bowl.
Here’s a link where you can easily print the recipe:
Oh, and by the way. If you can’t stand the heat, you could leave out the chipotle pepper, cayenne and hot sauce. But we like the heat at our house. Especially on these brisk, Arctic cold, 50° days. The people in Alaska are laughing right now.
Especially because this is what it looked like in Nome last night:
I hope the video works for you. It was taken by an internet friend who lives in Nome. I’ve never met her, but feel like I know her because of the internet and the Iditarod. I can’t believe it’s actually that cold and snowy anywhere on earth right now. I’m glad I live in Texas where water freezes at 60°.
Happy cooler weather, wherever you are,