Friday, February 26, 2016

Versatile Chipotle Vegetable Chili

We all love Tex-Mex, and chili is a favorite. I have recipes for white chicken chili, traditional tomato based chili, and cowboy skillet (basically chili cooked in a large cast iron skillet topped with cornbread batter and baked). When I saw a recipe for sweet potato and black bean chili I decided to get creative. It was delicious and has become a new favorite for my hubby. I have made it 3 or 4 times and am finally getting the recipe posted for you. The great thing about this dish is it's versatility. You can use whatever veggies you have in the house. You can use up leftover turkey after the holidays. You can even make this recipe for your favorite vegetarian by leaving out the meat and using vegetable stock.
  • 2 tablespoons olive oil
  • 1.5 pounds raw (or 2 cups cooked) chicken, turkey, beef, or pork, cut into 1/2" cubes (optional)
  • 2 chipotle peppers, chopped + a tablespoon of the adobo sauce
  • 1 poblano (more spicy) or green bell (less spicy) pepper
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1-2 (15 oz) cans black beans
  • 1 cup butternut squash, 1/2" cubes (optional)
  • 2 medium sweet potatoes, 1/2" cubes (3 if you are leaving out the squash)
  • 2 stalks kale, chopped (optional)
  • 1 cup frozen sweet corn (optional)
  • 1 (28 oz) can crushed tomatoes
  • 1 (14.5 oz) can diced tomatoes
  • 2 cups stock (use chicken with poultry, beef with beef, or vegetable with no meat)
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1-2 teaspoons smoked sweet paprika
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  1. Place all of the ingredients except the kale in a 6-7 quart slow cooker.
  2. Cook on low for 6-8 hours or high for 3-4 hours, adding the kale in the last hour for low or half hour for high.
  3. Enjoy by itself or topped with chips (Fritos or Tortilla), shredded cheese, and/or sour cream.

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