Usually you don't think of Chili as something you make in the summer. But this one is delicious and has a nice smokey flavor! I like making chili when I have a lot of people coming over. It is so easy for people to just scoop up. For my 30th birthday this year, my entire family surprised me with a visit to Chicago. I was in complete shock. Of course I invited them all over for dinner the next night. I wasn't sure what to make for about 15 people. I made 1 meat chili and 1 veggie chili. This chili was raved about by the vegetarians and the meat eaters. I hope you enjoy and there will be some more summer foods coming soon!
1 tablespoon olive oil 1 medium onion, chopped 2 teaspoons chili powder 1 cup canned vegetable broth or water 1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes 1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes 1 15- to 16-ounce can pinto beans, drained 3 tablespoons chopped fresh cilantro1 tablespoon olive oil 1 medium onion, chopped 2 teaspoons chili powder 1 cup canned vegetable broth or water 1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes 1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes 1 15- to 16-ounce can pinto beans, drained 3 tablespoons chopped fresh cilantro Recipe
1 tablespoon olive oil
1 medium onion chopped
2 teaspoons chili powder
2 teaspoons chopped chipotle adobo and 2 teaspoons sauce
1 large sweet potato peeled and cut into 1 inch cubes
1 cup vegetable broth
1 can mexican-style stewed tomatoes
1/2 box of Pomi chopped tomatoes
1 15 ounce can pinto beans, drained and rinsed
Toppings
chopped fresh cilantro
crumbled queso fresco
1 tablespoon olive oil 1 medium onion, chopped 2 teaspoons chili powder 1 cup canned vegetable broth or water 1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes 1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes 1 15- to 16-ounce can pinto beans, drained 3 tablespoons chopped fresh cilantro Heat olive oil in pan add the onion and saute until golden brown. Add in chili powder, adobo and sweet potatoes. Stir until combined and then add the broth. Bring to a simmer, cover, and cook for about 10 minutes until the potato starts to get tender. Add the tomatoes and beans. Simmer for at least 20 minutes. Serve with cilantro and cheese on top.
1 tablespoon olive oil 1 medium onion, chopped 2 teaspoons chili powder 1 cup canned vegetable broth or water 1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes 1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes 1 15- to 16-ounce can pinto beans, drained 3 tablespoons chopped fresh cilantro 1 tablespoon olive oil 1 medium onion, chopped 2 teaspoons chili powder 1 cup canned vegetable broth or water 1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes 1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes 1 15- to 16-ounce can pinto beans, drained 3 tablespoons chopped fresh cilantro1 table
Usually you don't think of Chili as something you make in the summer. But this one is delicious and has a nice smokey flavor! I like making chili when I have a lot of people coming over. It is so easy for people to just scoop up. For my 30th birthday this year, my entire family surprised me with a visit to Chicago. I was in complete shock. Of course I invited them all over for dinner the next night. I wasn't sure what to make for about 15 people. I made 1 meat chili and 1 veggie chili. This chili was raved about by the vegetarians and the meat eaters. I hope you enjoy and there will be some more summer foods coming soon!
That looks rad!
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