Sweet Potato and Peanut Chili

This vegetarian (even vegan!) chili may seem a bit odd, but it is absolutely worth a try. I was initially intrigued because of the peanuts, and now it’s my go-to chili (even over meat chilies, oh my!). Everyone who’s tried it says they are absolutely blown away at how delicious it is given the lack of traditional ingredients like meat and beans. You may have already guessed, but the original is from “The New American Plate”; the only thing it lacked was salt and a touch of smoke. Be careful, after trying this chili you may never go back haha. If you can get fresh roasted green chile, definitely sub 8 oz of that for the canned stuff. This chili tends on the mild side. I’d say it’s still mild even with 6 Tbs chili powder, so if you like it really spicy, finish it off with some cayenne. 

INGREDIENTS makes 10 servings

2 Tbs canola oil

1 onion, finely chopped

2 carrots, peeled and thinly sliced into bite sized rounds

1 green bell pepper, seeded and diced

1 red bell pepper, seeded and diced

1 tsp salt (or smoked salt)

4 garlic cloves, minced or pressed through a garlic press

2 orange-fleshed sweet potatoes (1.5-2 lbs total), peeled and diced into bite sized chunks

1.5 cups roasted peanuts

1 28-oz can crushed tomatoes in juice

1 6-oz can tomato paste

2 4-oz cans diced green chilies with liquid

4 to 6 Tbs chili powder, to taste

1 Tbs cumin

1 Tbs sugar

smoked salt (optional, garnish)

smoked pepper (optional, garnish)

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INSTRUCTIONS

• 2 Tbs canola oil
• 1 onion, finely chopped
• 2 carrots, peeled and thinly sliced into bite sized rounds
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 1 tsp salt (or smoked salt)
• 4 garlic cloves, minced or pressed through a garlic press
• 2 orange-fleshed sweet potatoes (1.5-2 lbs total), peeled and diced into bite sized chunks
• 1.5 cups roasted peanuts
• 1 28-oz can crushed tomatoes in juice
• 1 6-oz can tomato paste
• 2 4-oz cans diced green chilies with liquid
• 4 to 6 Tbs chili powder, to taste
• 1 Tbs cumin
• 1 Tbs sugar

1. Heat the oil in a large heavy pot over medium heat. Add the onions, carrots, bell peppers, 1 tsp salt (or smoked salt), and saute stirring occasionally for 8 min. Add in the garlic, and saute stirring constantly for 30 sec until fragrant. Add in the rest of the ingredients, stir well to combine. Bring the mixture to a boil, and simmer covered on low for 20 min until the sweet potatoes are tender. If the chili is getting too thick add a little water as needed.

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• smoked salt (optional, garnish)
• smoked pepper (optional, garnish)

2. Taste the chili and add chili powder or cumin if desired. Season to taste with salt and pepper, using smoked if you have it. Serve hot in bowls, and season lightly with smoked salt and/or smoked pepper just before serving to give it a smoky nose.