+GF +SF
We love sweet potatoes and try to find as many ways as possible to use them. Putting them in chili is one of our favorite ways to eat them. The spicy heat from the chili is the perfect complement to the sweetness of the potato. They also add a gorgeous pop of color for interest—not to mention, they’re so good for you. —LM + AM
SERVES 6 TO 8
3 medium sweet potatoes, peeled and diced into bite-size cubes
2 tbsp (30 ml) extra-virgin olive oil, divided
Salt and pepper, to taste
1 poblano chile pepper
1 red onion, chopped
1 medium carrot, peeled and finely chopped
3 celery stalks, leaves on, diced
1 orange bell pepper, seeded and chopped
1 bay leaf
1 tbsp (8 g) ground cumin
¼ tsp chipotle chile powder, add slowly to taste
1 tsp paprika
1 tbsp (8 g) chili powder, add more if desired
3 cloves garlic, minced
½ cup (120 ml) white wine
4–6 cups (960–1440 ml) boiling water
2 (15-oz [425-g]) cans kidney beans, rinsed and drained
2 medium tomatoes, seeded and diced
½ cup (20 g) coarsely chopped cilantro
Preheat the oven to 400°F (204°C).
Spread the potatoes out evenly on a baking sheet and drizzle with 1 tablespoon (15 ml) of the olive oil, grinding salt and pepper over them to taste. Toss the potatoes to coat and roast for 10 minutes. Turn the potatoes and roast for another 10 minutes. Turn the potatoes and roast for 5 to 10 minutes, or until the potatoes are golden and fork tender. They shouldn’t be hard and crunchy, just firm. Remove from the oven and set aside.
Roast the poblano pepper over an open flame on a gas cooktop, or in a 400°F (204°C) oven, until the skin is blistered and mostly black. Turn often while roasting. Cool on a plate with a bowl over it so it steams.
In a large stockpot, heat the remaining 1 tablespoon (15 ml) olive oil over medium heat. When the oil is hot, add the onion, carrot and celery. Stir the mixture and cook for 5 minutes, tossing frequently. Add the bell pepper, stir to combine and cook for 4 minutes.
Add the bay leaf, cumin, chipotle chile powder, paprika, chili powder and garlic; stir to combine. This will release the flavors in the spices. Cook for 2 minutes. Deglaze the pan with the wine, and then add just enough hot water to cover the vegetables. Bring it to a boil.
Scrape the blistered skin off of the poblano pepper and seed it. Dice and test the pepper to see how hot it is. Add it to the chili according to your taste.
Add the beans and cover with more water. Don’t fill the pan, you just want enough water to cover the vegetables and beans. Bring it to a boil and then reduce the heat to a gentle simmer.
Add the tomatoes and simmer for 1½ hours, or until the chili thickens. Stir frequently to avoid scorching. Add salt and black pepper to taste along with the sweet potatoes. Cook for 10 minutes. Add the cilantro, stir well and serve.