SWEET POTATO CHILI WITH PEANUTS

Mark

HAPPY 30th BIRTHDAY to a girl who really knows her way around the kitchen! Happy cooking!! Love, Michelle and Dave

ingredients

2 tbsp. canola oil
1 medium onion, chopped
2 medium carrots, peeled and thinly sliced
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
2-4 garlic cloves, minced, to taste
1 1/2 - 2 lbs. sweet potatoes, peeled and cut into bit-sized chunks (about 4 cups)
1 1/2 cups unsalted roasted peanuts
1 can (28 oz.) crushed tomatoes in juice
1 can (6 oz.) tomato paste
2 cans (4 oz. each) diced mild green chilies with liquid
4-6 tbsp. chili powder, or to taste
1 tbsp. ground cumin, or to taste
1 tbsp. sugar
salt and freshly ground black pepper

1
In a large pot, heat the canola oil over medium heat. Add the onion, carrots, and bell peppers and saute, stirring occasionally for about 8 minutes, until vegetables are golden. Add the garlic and saute, stirring constantly, for 30 seconds, until fragrant. Stir in the sweet potatoes, peanuts, tomatoes and juice, tomato paste, chilies and their liquid, chili powder, cumin, and sugar.
2
Bring to a boil, then reduce the heat to low immediately and simmer gently, stirring occasionally, for 15 to 25 minutes, until the sweet potatoes are just tender. Halfway through the cooking process, adjust the seasonings, adding more chili powder and cumin if desired. Season to taste with salt and pepper and serve.

Source: Watkins Family