Chipotle Chili With Sweet Potatoes And Brussel Sprouts
Ingredients
- 2 tablespoons olive oil
- 1 pc red onion diced
- 4 cloves garlic minced
- 1 tablespoon coriander seed crushed
- 2 teaspoons dried oregano
- 3 pcs chipotles seeded and chopped
- 1 1/2 lbs sweet potatoes (2 average sized) peeled and cut into 3/4 inch pieces
- 12 oz brussels sprouts quartered lengthwise (about 2 cups)
- 2 teaspoons ground cumin
- 3 teaspoons new mexico chili powder (or other mild chili powder)
- 1 32 oz can crushed tomatoes
- 1 cup water
- 1 16 oz can pintos rinsed and drained (about 1 1/2 cups)
- 1 1/2 teaspoon salt
- Fresh lime juice to taste (about one lime was good for me)
Instructions
- In a soup pot over medium heat, saute onion in olive oil for about 7 minutes, until translucent. Add garlic, coriander seeds, and oregano and saute a minute more. Add remaining ingredients (except for lime juice). Mix well. The sweet potatoes and brussel sprout will be peaking out of the tomato sauce, but don’t worry, they will cook down.
- Cover pot and bring to a boil, then lower heat to simmer for about half an hour, stirring often, until sweet potatoes and fork tender but not mushy. Squeeze in lime juice to taste and adjust any other seasonings. Let sit uncovered for at least 10 minutes before eating.
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