Author Notes
It was one of those raw, damp nights that shows up when you least expect it — when I thought that the winter was finally gone for the year. It was rainy and cold but the smell of grass was in the air. Even though the rain clouds made it dark outside way earlier than usual, the colors on the lawn and the trees were full of vibrant greens. It was kind of nice and cozy… and it just felt like the perfect night for a bowl of chili. I guess, weirdly, every situation puts me in the mood for some kind of food. And this was definitely a chili night.
This chili is a little spicy and a little sweet. It’s really warming but it’s also light. It’s hard to describe, but it’s really good!
- See more at: http://www.theresacookinmykitchen.com/sweet-potato-chili-with-goji-berries/#sthash.MNziVJFk.dpuf —sisaaacs1
Ingredients
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1 tablespoon
extra-virgin olive oil
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1
large yellow onion, chopped
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1
large red bell pepper, diced
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6
garlic cloves, chopped
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2 tablespoons
tomato paste
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28 ounces
tomato puree
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1
large sweet potato, peeled and diced
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1
canned chipotle pepper in adobe, finely minced
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1/4 cup
goji berries
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15 ounces
cooked (canned) pinto beans, rinsed and drained
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2-1/2 cups
vegetable broth
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sea salt and black pepper, to taste
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1 teaspoon
balsamic vinegar
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2 teaspoons
ground cumin
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1 teaspoon
ground turmeric
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1 tablespoon
chili powder
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yogurt, to top (optional)
Directions
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In a large pot, heat the oil and saute the onions, bell pepper, garlic, and tomato paste. Season with a touch of sea salt.
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After about 5 minutes, stir in the spices and then add all of the remaining ingredients. Partially cover the pot and simmer for about 1 hour and 15 minutes, stirring occasionally. Season generously with sea salt and black pepper. Ladle into bowls and top with a dollop of yogurt if you like. Enjoy!
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