This chili is damn good. I had my eye on the recipe for over a year. I noticed it on the Food Network (Michael Smith’s Chef at Home), and it was published in The Globe and Mail a month later. I knew it had to be good. It took an entire year to make it, but I am so glad I did. It’s full of sweet and spicy flavours that create a delicious contrast. And it’s ready in under 30 minutes. Bam.
Sweet Potato Chili with Cinnamon Sour Cream
Ingredients:
2 tablespoons vegetable oil
1 onion chopped
1 green bell pepper, chopped
8 garlic cloves - thinly sliced
1 tablespoon cumin seeds or ground cumin (if you don't have cumin, double the chill powder)
1 tablespoon chili powder
1 teaspoon sea salt
1 tablespoon dried oregano
2 cups fresh or frozen corn
1 398-millilitre can black beans, rinsed and drained
1 398-millilitre can kidney beans, rinsed and drained
1 796-millilitre can whole tomatoes
1 sweet potato, peeled and finely diced
1 tablespoon canned chipotle chilies in adobo sauce, choppedTopping:
1/2 cup sour cream
1 teaspoon cinnamon
Freshly chopped cilantroDirections:
1. Heat the oil in a soup pot over medium-high heat.
2. Sauté the onions and green pepper -stirring frequently, until they begin to brown (6 to 8 minutes).
3. Stir in the garlic, cumin seeds, chili powder, salt and oregano and reduce heat to medium and cook -another 2 minutes.
4. Next, add corn, black beans and kidney beans and the juice from the canned tomatoes only. Coarsely chop the tomatoes and add them after the juice has been added. Give the mixture a big stir.
5. Add the sweet potatoes and chipotle chilies and bring to a boil. Then, reduce the heat (on low) so the liquid is barely simmering. Stir frequently, until the sweet potatoes are tender and the chili begins to thicken (25 minutes or so).
6. Before serving, stir together the sour cream and cinnamon. Ladle into serving bowls and top with the sour cream and cilantro. Enjoy!Recipe from Michael Smith
