Sweet Potato Chili With Cashews
From mattandmaren 13 years agoIngredients
- olive oil shopping list
- 1 medium onion, chopped shopping list
- 2 medium carrots, peeled and thinly sliced shopping list
- 2-4 medium bell peppers, any or all colors, seeded and chopped shopping list
- 2 to 4 garlic cloves, minced, to taste shopping list
- 1-1/2 to 2 pounds sweet potatoes cut into bite-size chunks (microwave on high for 15 minutes to speed cooking time if needed) shopping list
- 1-1/2 cups salted, roasted cashews shopping list
- 2 28 ounce can crushed San Marzano tomatoes in juice shopping list
- 1 6 ounce can tomato paste shopping list
- 2 4 ounce cans diced mild green chiles with liquid shopping list
- 2 tablespoons mixed chili and chipotle chili powder shopping list
- 2 tablespoons ground cumin shopping list
- 2 tablespoons sugar shopping list
How to make it
- Cover the bottom of a large heavy pot with a thin coating of olive oil and heat over medium heat. Add the onion, carrots, and bell peppers and saute, stirring occasionally, for 10-12 minutes, until vegetables are golden.
- Add the garlic and saute, stirring constantly, for 30 seconds, until fragrant.
- Stir in the sweet potatoes, cashews, tomatoes and their juice, tomato paste, chiles and their liquid, chili powder, cumin, and sugar.
- Bring to a boil, then reduce heat to low immediately and simmer gently, stirring occasionally, until the sweet potatoes are just tender, 20ish minutes if the potatoes were microwaved, longer if not.
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