#shorts
Learn to make SWEET POTATO CHILI with Dr. Cindy’s Recipes
INGREDIENTS:
1 tbsp olive oil
1 small onion, thinly sliced
2-3 cloves garlic, minced
4 cups sweet potatoes, peeled and cubed into 1/2″ pieces
2 cups broth
1 1/2 tbsp chili powder
2 tsp cumin
1/2 tsp paprika
1/4 tsp cayenne pepper
2 (15) ounce cans kidney beans, drained and rinsed
1 (15) ounce can diced tomatoes
1/4 cup bourbon
2 tbsp maple syrup
salt and pepper, to taste
SPECIAL TOOLS: Large stock pot with lid
DIRECTIONS:
1. Slice the onion.
2. Mince the garlic.
3. Peel and cube the sweet potatoes.
4. Drain and rinse the beans.
5. Pour oil into the pot.
6. Heat to shimmering.
7. Add onions and sauté until they start to turn clear.
8. Add garlic and sauté for another 30 seconds.
9. Add sweet potatoes and spices (chili powder, cumin, paprika, cayenne pepper).
10. Stir until sweet potatoes are coated with the spices.
11. Add broth, beans, tomatoes, syrup and bourbon.
12. Add salt and pepper.
13. Bring the mixture to a boil.
14. Turn down the temperature of the burner and put the lid on the pot.
15. Simmer for 15-20 minutes, or until the sweet potatoes are soft.
NOTES
1. This is a sweet/spicy dish. Adjust the pepper to your preferences.
2. I used smoked paprika, which added a nice flavor.
3. I often leave out the syrup. I like it almost as well that way.
4. The original recipe was for an Instant Pot, so if you have one, you can use that. I don’t have one.
5. Suggested toppings are cilantro and sour cream or plain yogurt.
For personalized instruction, contact Dr. Cindy at drcindy@drcindysrecipes.com
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