19 March 2012

Sweet Potatoes Make Spicy Chili

I used the last of the sweet potatoes today. The last of last season's CSA sweet potatoes, that is. Ones that had been down in the cellar in a paper bag since, oh, October? One of them was a little funky looking, but the rest were fine. For some reason, I got it in my head that I wanted to make some kind of chili-ish stew-like thing, which is kind of crazy because it's like SPRING out today, but hey. So I kind of riffed on something I found on A Year Of Slow Cooking, and it was pretty good.

Sweet Potato Chili Riff

 2-3 sweet potatoes, peeled and chunked
1 yellow onion, diced
2 garlic cloves, minced1
2 cups of cooked chickpeas
2 carrots, chopped
2 stalks of celery, chopped
2/3 of a 28 ounce can of tomatoes2
1 T. chili powder
1 t. smoked paprika3
1 t. chipotle chili powder4
1/2 t. crushed dried green jalapeno5
1 t. kosher salt
1 1/2 cups water
2-3 T. smooth peanut butter.

Use a 4-5-6 quart slow cooker. Layer all the vegetables in the pot. Add the seasonings. Pour the water over the top. Cover and cook on low for 6-8 hours, or until everything is nice and squishy. Turn off the cooker, and stir in the peanut butter. Serve over rice, with (or without) grated cheese and sour cream.

1 Well, I would have used fresh garlic but WE HAD NONE. I swear. How did that happen? We did have some granulated Penzey's garlic, so I sprinkled some in.
2 This is ridiculous. 2/3 of a can? It's what there was. Four of the (plum) tomatoes had been fished out for something else; it's what was left.
3 Smoked paprika is the bee's knees. It adds a smoky bacon-y-nessa to everything. Get some if you don't already have it. It's the magical secret ingredient.
     a Or should that be baconiness? I don't think so; too reminiscent of marchioness.
4 Funnily enough, this was in the original recipe. However, my jar of it was a gift from a co-worker's girlfriend; she made it herself with peppers that his brother grew out in the midwest.
5 It's a jar that's been in the cabinet for YEARS. I think it's regenerating or something, because I stick a bit in anything spicy and the jar is still half full


mayberry said...

Yum. I have a similar recipe that is very well-received here, but it doesn't have the peanut butter. I'll have to try that next time.

Heide said...

Now that's an interesting recipe. Do the sweet potatoes disintegrate in cooking? I might have to try something like it the next time there are sweet potatoes and cooked chick peas around.

Anonymous said...

I'm similarly feeling like stew, too -- I've got a butternut squash at home that I plan to use in a similar way . . .

Mary G said...

Love smoked paprika. You are making me hungry!

Jenn @ Juggling Life said...

This sounds SO good.