Tuesday, March 22, 2011

Test: Chipotle-Spiced Sweet Potato Chili

YUM!  That sums up this chili perfectly. Seriously, make this for dinner tomorrow.  I saw this chili recipe a few weeks ago on Pioneer Woman's Tasty Kitchen blog, and since I finally found chipotles in adobo sauce, I had the perfect excuse to make it.  As I mentioned before, we love spicy food, so we kicked our chili up a notch by adding a few extra chipotles.  This is also makes a lovely and filling vegetarian dish.  N even said that he didn't miss the meat, so for all you meat-lovers, have no fear!

Chipotle-Spiced Sweet Potato Chili
From In Good Taste via the Tasty Kitchen

2 tablespoons extra virgin olive oil
1 onion, medium dice
1 pound sweet potatoes, peeled and cubed into ½ inch dice
2 cloves garlic, rough chopped
1 tablespoon chili pepper
1 teaspoon ground chipotle pepper powder
2 teaspoons ground cumin
1 cup dark beer
1 28-ounce can whole tomatoes, crushed with their juice
2 whole chipotle peppers In adobo sauce, chopped
½ cup barbecue sauce
2 tablespoons Worcestershire sauce
1 tablespoon red hot sauce (or more, if desired)
1 15-ounce can black beans, drained and rinsed
2 ears corn, kernels removed or 1½ cups frozen corn
Salt and pepper to taste
2 cups tortilla chips, crushed

Preheat oven to 350 degrees F. Place sweet potatoes on a rimmed baking sheet or jelly roll pan and toss with one tablespoon of olive oil. Season with salt and pepper as desired and bake for approximately 8-10 minutes or until sweet potatoes are just tender.

Heat a deep heavy pot over medium heat and add the olive oil. Sauté the onions until lightly caramelized. Add the garlic, chili powder, chipotle powder and cumin and cook for an additional minute or until spices are fragrant. Stir them frequently so they don’t burn at the bottom of the pan.

Deglaze the pan with the beer and scrape up any browned bits (these are called fond and they’re full of flavor) from the bottom of the pan. Add the tomatoes, chipotle peppers, barbecue sauce, Worcestershire sauce and hot sauce.

Simmer the chili for about 15-20 minutes or until it begins to thicken slightly. Add the corn, beans, sweet potatoes, salt and pepper to taste.

Serve in a bowl topped with crushed tortilla chips, if desired. (We used blue chips!)

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