applecrisp
09-15-2008, 07:36 PM
I made this tonight and I have a bunch leftover. Do you think I can freeze this? It's the sweet potatoes that made me wonder. I'm thinking it should be ok since it has a bunch of other ingredients -- the texture of the sweet potatoes might change a bit.
What do you think?
Thanks,
Sweet Potato Chili
From Simple Vegetarian Pleasures by Jeanne Lemlin..... Since the sweet potatoes take the place of a portion of beans that would normally be in this amount of chili, you'll find this version lighter than traditional chili. (4-6 serv)
3 tablesp canola oil
2 large onions, finely minced
6 garlic cloves, minced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 1/2 tablesp chili powder
1 1/2 teasp ground cumin
1 teasp dried oregano
5 cups water (I probably would use chicken broth next time for a part)
1 (28 ounce) can imported plum tomatoes, finely chopped with juice (I used regular diced tomatoes)
1/4 cup tomato paste, thinned with 1/4 cup water
2 med-large sweet potatoes, preferably yams, 1/2 inch dice
2 (15 ounce) cans bl beans, rinsed, well-drained
3/4 teasp salt
Chopped cilantro or sofrito for garnish, optional (I didn't have any cilantro)
1- Heat oil in large stockpot over medium heat. Add onions, garlic, and saute, stirring frequently, until onions begin to brown, at least 10 minutes. Stir in peppers, cook 10 min, stirring often.
2- Sprinkle on the chili powder and cumin and cook spices 2 min, stirring constantly. Stir in remaining ingredients, except optional ingredients, bring to boil, cook 15 min or so, until sweet potatoes are tender. Stir soup occasionaly and be certain to scrape the bottom of pot. Serve with cilantro or sofrito sprinkled on top if desired.
What do you think?
Thanks,
Sweet Potato Chili
From Simple Vegetarian Pleasures by Jeanne Lemlin..... Since the sweet potatoes take the place of a portion of beans that would normally be in this amount of chili, you'll find this version lighter than traditional chili. (4-6 serv)
3 tablesp canola oil
2 large onions, finely minced
6 garlic cloves, minced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 1/2 tablesp chili powder
1 1/2 teasp ground cumin
1 teasp dried oregano
5 cups water (I probably would use chicken broth next time for a part)
1 (28 ounce) can imported plum tomatoes, finely chopped with juice (I used regular diced tomatoes)
1/4 cup tomato paste, thinned with 1/4 cup water
2 med-large sweet potatoes, preferably yams, 1/2 inch dice
2 (15 ounce) cans bl beans, rinsed, well-drained
3/4 teasp salt
Chopped cilantro or sofrito for garnish, optional (I didn't have any cilantro)
1- Heat oil in large stockpot over medium heat. Add onions, garlic, and saute, stirring frequently, until onions begin to brown, at least 10 minutes. Stir in peppers, cook 10 min, stirring often.
2- Sprinkle on the chili powder and cumin and cook spices 2 min, stirring constantly. Stir in remaining ingredients, except optional ingredients, bring to boil, cook 15 min or so, until sweet potatoes are tender. Stir soup occasionaly and be certain to scrape the bottom of pot. Serve with cilantro or sofrito sprinkled on top if desired.