Let's get one thing straight: for me, chili must have beans. It can be chicken chili, black & white chili or even chili topped with cornbread...one ingredient remaining the same is beans. Of course there are a variety of beans to use: kidney, black, garbanzo or Navy beans.
This time around I decided to make a vegetarian chili, but needed something to take the place of beef or chicken. Why not sweet potatoes?
Sweet Potato Vegetarian Chili
2 medium sweet potatoes, peeled, cubed and cooked in salted water
1/2 red onion, chopped
2 garlic cloves, sliced
1 chile pepper in adobo sauce, chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon cayenne
4 carrots, peeled and sliced
15 ounce can fire roasted tomatoes
15 ounce can corn, drained
3 ounce can fire roasted mild diced green chiles
additions: sour cream, parsley
1. Heat oil in a large pan. Add onions, garlic and chile pepper in adobo and saute for about 5 minutes.
2. Add spices and carrots and cook for 10 minutes.
3. Add fire roasted tomatoes, corn and fire roasted diced green chiles. Bring to a boil, lower the heat and simmer for 10 minutes.
4. Add cooked diced sweet potatoes and cook until they are heated through.
5. Serve topped with sour cream and parsley. You can also add chopped avocados and grated Cheddar.
Please let me know YOUR thoughts on chili: beans or no beans?