Sunday, May 6, 2012

African sweet potato chili

I try and make one new thing a month just to try new things. There are a lot of foods I have rediscovered and a lot of things I like made different ways, so it's fun to try something new. Every once in a while it's no good, but usually, like this month, it reveals a new meal to put into rotation.
I am personally obsessed with sweet potatoes right now. J not so much. He did humour me tho when I made a batch of this chili/stew -turns out, he likes it. I love it. We had it with some quinoa for supper and it was a warm slightly spicy meal on a cold rainy day. It makes enough for 6 so there's plenty leftover for lunches :)

West African Sweet Potato Chili
modified from an old Betty Crocker recipe...
1 T. vegetable oil
1 med. onion, chopped up
4 cloves minced garlic
~ 1/4c. creamy peanut butter ( I added a T more)
1 T. chili powder
~1 t ground dried ginger (not sure what that would be fresh...)
1/2 t cumin
1/2 t. salt
1/4-1/2 t. cayenne pepper (or more to taste)
splash lime juice (~1 T??)
A large sweet potato, peeled and cut into 1/2 inch cubes (4 c worth)
1 large and 1 small cans of diced tomatoes undrained
1 can black beans, drained and rinsed
1 cup frozen corn 

1. Cook onion and garlic in oil until onions are clear. Add sweet potatoes and spices and saute another 5 minutes.
2. Stir in remaining ingredients. Heat to boiling; reduce heat to med-low, stirring occasionally so it doesn't burn. Cover and cook about 25min, until potatoes are tender. Serve over couscous or rice.

Yum. Good stuff. The peanut butter and the heat all combine into a tasty meal.