SWEET POTATO AND BLACK BEAN CHILI

 6th Ward Cook-off favorite from Jennifer Abelhouzen

 

Preheat oven to 400  (line baking sheet)

1-2 large orange sweet potatoes, peeled and cut into bite sized cubes

½ tsp. ground dried chipotle pepper

½-1 tsp salt

Olive oil

Combine sweet potatoes, chipotle pepper, salt and  1-2 Tbs.olive oil in large bowl and toss to coat.   Spread potatoes on prepared baking sheet- Roast until soft 15-25 minutes.

 

1 onion, diced

4 cloves garlic, minced

1 lb. Jimmy Dean Hot  or regular Sausage or Hamburger (we prefer sausage)

1 green bell pepper, diced

1 yellow bell pepper, diced

Cook onion & garlic in 1 Tbs. oil in large pot over med heat until onion is softened, about 5 minutes.   Add and brown sausage. Add bell peppers a few minutes before meat is browned. Drain grease.

 

½-1 Tbs ground cumin

½-1 tsp chipotle chili powder (stat with a little adding more if you want more spice)

½-1 Tbs. dried oregano

1 tsp. smoked paprika

2 cans Rotel Fire roasted tomatoes

1 32 oz. carton beef broth or beef stock

1 tsp. salt or to taste

1 tsp. white sugar

1 tsp. unsweetened cocoa powder

½-1 tsp. cinnamon

1-2 (15 oz) cans black beans, rinse and drain

1 can tri-blend beans, rinsed and drained

After draining grease- Add spices and toast for a minute then add tomatoes, broth and salt.

Simmer for 10 minutes.  Add sugar, cinnamon, cocoa powder and beans.

Adding corn is optional at this point

Reduce heat to low and simmer for 30 minutes.  Add cooked sweet potatoes and continue on heat until they are hot, about 5 minutes.  Add water if too thick.

 

Toppings:  sour cream, cilantro, cheese, avocado, corn chips