Monday, September 23

Sweet Potato Cinnamon Chili


It's another attestment to the beauty of a garden. 

I did not grow the sweet potatoes or garlic, but the rest is fresh from our our piece of God's earth!

This is an Autumn-spin on a classic cold-weather dish.  My family loves a good, hearty stew or soup.   And I love one pot meals.  It's a win-win around here.

Sweet Potato Cinnamon Chili

1 lb ground beef
1 large onion
3 cloves garlic
1-2 tablespoons chili powder
1 teaspoon tumeric
1 tablespoon cumin
1 tablespoon ground cinnamon
1 cinnamon stick
2 boxes beef or vegetable stock
1 large can red kidney beans (I used dark red because that's what I had)
3 sweet potatoes
3 green peppers
cilantro or parsley

Brown meat in stock pot/soup pot, drain.  Over medium heat, add diced onion and green pepper, cook until onion is translucent, approximately 10 minutes.  Add minced garlic, and cook for 1-2 minutes, so as not to burn the garlic.  Add spices to meat (may add salt/peper to taste at this point) and cook for another minute, then add stock, water, beans and cinnamon stick.  Bring to a boil, simmer over low heat for 1-2 hours(longer if you prepared ahead!) 30 minutes before serving, add diced sweet potatoes and simmer until fork tender. Sprinkle with cilantro or parsley before serving. 

Side note: I have made this completely vegetarian by omitting beef and using vegetable stock- it's still fantastic (and my husband had no clue)!

Happy autumn!


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