Thursday, December 29, 2022
Sunday, December 4, 2022
Chipolte/Habanero/Chiltepin sweet potato, three bean, chicken chili
3 tablespoons of extra-virgin olive oil
2 medium-large sweet potato - diced (some may like it peeled, I eat skins of any veggie/fruit that I can - if like me, you want the skin intact, give it a quick brush when washing)
1 large yellow and red onion - diced small (white onion would also work)
8 cloves garlic, minced
4 tablespoons chili powder
8 teaspoons ground cumin
1 teaspoon ground raspberry chipotle chile (doesn't have to be raspberry - I just have that kind)
a dozen grinds of pink himalayan salt (1/2 teaspoon of your choice of salt)
5 cups water (I substituted chicken broth for one cup of water - cause I had some in the fridge that needed to be used)
2 15-ounce cans black beans, 1 can of red kidney beans, 1 can of pinto beans - drained
2 14-ounce can diced tomatoes
Juiced 2 good size limes (or 4 teaspoons lime juice)
½ cup chopped fresh cilantro
2 small habanero peppers (not necessary, I have a bush and decided to add them - scotch bonnets also work)
4 chiltepin peppers (not necessary, I have a bush and decided to add them)
two cups of chicken (roasted works good, but any kind would work)
Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle, habanero, chiltepin and salt and cook, stirring constantly, for 60 seconds. Add water/broth and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 12 - 14 minutes.
2 medium-large sweet potato - diced (some may like it peeled, I eat skins of any veggie/fruit that I can - if like me, you want the skin intact, give it a quick brush when washing)
1 large yellow and red onion - diced small (white onion would also work)
8 cloves garlic, minced
4 tablespoons chili powder
8 teaspoons ground cumin
1 teaspoon ground raspberry chipotle chile (doesn't have to be raspberry - I just have that kind)
a dozen grinds of pink himalayan salt (1/2 teaspoon of your choice of salt)
5 cups water (I substituted chicken broth for one cup of water - cause I had some in the fridge that needed to be used)
2 15-ounce cans black beans, 1 can of red kidney beans, 1 can of pinto beans - drained
2 14-ounce can diced tomatoes
Juiced 2 good size limes (or 4 teaspoons lime juice)
½ cup chopped fresh cilantro
2 small habanero peppers (not necessary, I have a bush and decided to add them - scotch bonnets also work)
4 chiltepin peppers (not necessary, I have a bush and decided to add them)
two cups of chicken (roasted works good, but any kind would work)
Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle, habanero, chiltepin and salt and cook, stirring constantly, for 60 seconds. Add water/broth and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 12 - 14 minutes.
Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat , add cooked chicken, and simmer until slightly reduced, about 5 - 10 minutes (but you can keep it on low for longer - just stir from time to time). Remove from heat and stir in cilantro.
Some may like a bit of sour cream. I tried it without and with Salvadoran Crema - both were great
Chips might be a good condiment (I didn't have any on hand - I don't keep them in the house because I will eat them relentlessly
)
Chips might be a good condiment (I didn't have any on hand - I don't keep them in the house because I will eat them relentlessly
)For vegetarian/vegans - no chicken or broth It would be just fine without it
It would be just fine without it
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