Chili with Chorizo and Roasted Sweet Potato

By mirandavoegeli

Recipe adapted from Kate Farrell. Double and serve with rice for a large crowd (20+).

Ingredients

• 1 TBS olive oil
• 1 large yellow onion, diced
• 1 large bell pepper, seeded and diced
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 1 jalapeño chili, diced
• 3 tomatoes, diced
• 28 oz crushed tomatoes
• 15 oz black beans, drained and rinsed
• 15 oz pinto beans, drained and rinsed
• 15 oz aduka beans, drained and rinsed
• 1 lb chorizo, chopped
• 1 bottle beer
• 1 cup water or broth, if needed
• 1-2 TBS chili powder
• 2-3 tsps ground cumin
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cups peeled and diced sweet potato
• cheddar cheese, avocado, cilantro, rice, oyster crackers

Preparation

Step 1

In a large pot heat the oil. Cook the chorizo. Add the onion, bell pepper, celery, garlic, and jalapeno and cook until soft, about 7 minutes over medium heat, stirring frequently. Stir in the tomatoes and cook for 3-4 minutes more. Stir in the beans, crushed tomatoes, water, sweet potato, and seasonings and cook for about 30 minutes over medium-low heat stirring occasionally. It will taste better the longer it cooks. Be sure that the sweet potato is soft then…enjoy!!! You can boil the SPs in a separate pot and add them at the end, but then you throw away lots of nutrients. If the chili seems too thick, add a bit more water. If it seems to runny, let some water boil away. Serve topped with shredded cheddar, Monterey Jack cheese or sour cream and chopped cilantro. Also good with brown rice and corn bread.