Chipotle Chili With Sweet Potatoes & Brussels Sprouts

Chipotle Chili with Sweet Potatoes & Brussels SproutsThe recipe calls for one can of pinto beans but at the last minute I decided to add an additional can of black beans to boost the protein and fiber. There was just enough heat from the Chipotles to give this dish some kick without setting your mouth on fire! Cut back on the amount of Chipotles if you don’t like it spicy. The Brussels sprouts hold up well in this chili – they don’t get mushy at all so they have a nice “bite” to them. Hubby Tom and I both give this a two thumbs up! I served it with a nice crisp slaw with fennel, bok choy and fresh apples – which was a nice contrast to the spicy chili – slaw recipe coming in my next post – so stay tuned.

Chipotle Chili With Sweet Potatoes & Brussels Sprouts

  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon coriander seed, crushed
  • 2 teaspoons dried oregano
  • *3 chipotles in adobo sauce seeded and chopped (store the remainder in the fridge for other recipes)
  • 1 1/2 lbs sweet potatoes (2 average sized), peeled and cut into 3/4 inch pieces
  • 12 oz brussels sprouts, quartered lengthwise (about 2 cups)
  • 2 teaspoons ground cumin
  • 3 teaspoons new mexico chili powder (or other mild chili powder)
  • 1 32 oz can crushed tomatoes -no salt
  • 1 cup water
  • 1 16 oz can pintos, rinsed and drained (about 1 1/2 cups) (I also added a can of black beans, rinsed and drained)
  • 1  fresh lime, juiced

* To make this Chef AJ Umtimate Weight Loss Compatible skip the canned chipotles in Adobo sauce and use dried Chipotle Powder instead – start with 1/4 teaspoon – and adjust up if you like more heat.

In a soup pot or Dutch oven over medium heat, saute onion in a tablespoon of water or vegetable broth for about 7 minutes, until translucent, adding more water or broth as needed. Add garlic, coriander seeds, and oregano and saute a minute more. Add remaining ingredients (except for lime juice). Mix well.

Cover pot and bring to a boil, then lower heat to simmer for about 45 minutes, stirring often, until sweet potatoes are fork tender but not mushy. Squeeze in lime juice to taste and adjust any other seasonings.

Leftovers heat up nicely.

Yield: 6 hearty servings

Recipe adapted from Appetite For Reduction by Isa Chandra Moskowitz

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