Chipotle Chili with Sweet Potatoes and Brussels Sprouts

By cmschnettler

Ingredients

• 1 teaspoon olive oil
• 1 red onion, diced small
• 4 cloves garlic, minced
• 1 tablespoon coriander seeds, crushed
• 2 teaspoons dried oregano
• 3 chipotles in adobo, seeded and chopped (we only used 2 and it was plenty spicy for us)
• 1 1/2 pounds sweet potatoes (2 average-size), peeled and cut into 3/4-inch pieces
• 12 ounces Brussels sprouts, quartered lengthwise (about 2 cups)
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 (28-ounce) can crushed tomatoes
• 1 cup water
• 1 (16-ounce) can pinto beans, drained and rinsed (about 1 1/2 cups)
• 1 1/2 teaspoons salt
• Freshly squeezed lime juice

Details

Servings 1
Adapted from www2.lawrence.com

Preparation

Step 1

A word of caution: The adobo sauce and peppers are what makes this recipe really work, but you might want to be careful if you aren’t too keen on spice. We only used two of the three peppers, and it was still nearly too hot for us. We’re not total wusses, but still.

In a 4-quart pot over medium heat, sauté the onion in the olive oil for 5 to 7 minutes, until translucent. Add the garlic, coriander seeds, and oregano, and saute for a minute more. Add the remaining ingredients (except the lime juice). Mix well. The sweet potatoes and Brussels sprouts will be peeking out of the tomato sauce, but don’t worry, they will cook down.

Cover the pot and bring it to a boil, then lower the heat to simmer and cook for about half an hour, stirring often, until the sweet potatoes are tender but not mushy. Squeeze in the lime juice to taste and adjust any other seasonings. Let the chili sit uncovered for at least 10 minutes before eating.