Ingredients
2 Tbs olive oil 1 yellow onion, diced 1 orange bell pepper, diced 3 garlic cloves, chopped 1 jalapeno, chopped 1 Tbs cumin 2 Tbs chili pepper 2 28 oz cans diced tomatoes 1 28 oz can black beans, drained and rinsed 1 chipotle chili pepper in adobo sauce, diced 1 bottle of dark beer like Guinness 2 large sweet potatoes, diced into 1" cubes Garnish Chopped cilantro limes Diced avocado Sour cream Preparation Heat oven to 400 Season sweet potatoes with a bit of olive oil, salt and pepper. Layer potatoes on a cookie sheet and roast for about 20 minutes or until just tender. Set aside when done. Heat olive oil in a large pot over medium-high heat and saute onions for 4 minutes. Add garlic, jalapeno and bell pepper and saute for another few minutes. Add chipotle, cumin and chili pepper and saute until fragrant about 2 minutes. Stir in tomatoes and beans and season with salt to taste. Turn heat to high and add beer. Once it comes to a boil, turn down to a simmer for 10 minutes. Add potatoes. Lower heat and season to taste. spoon chili into bowls and serve with garnish. I like to make jalapeno cornbread to serve with the also!
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AuthorI started this blog so that I could document and share my adventures in travel, photography, food and the things that inspired me. It's a work in progress as are most things in life. ArchivesCategories |