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Friday, December 3, 2021

Heat sweet chili potatoes in a slow cooker

Did you (reluctantly) turn on the oven last week? Me too, which means it’s probably time to snuggle for winter.

It also means it’s time to brush up on your chili recipe repertoire so that your insides are just as warm and toasty.

Chili is a favorite fall dish and often includes chicken or beef. In this recipe, the protein is sourced from canned beans, and vitamins C and B6 are added to sweet potatoes, which can help with winter colds.

I used chipotle chili powder, which gave the dish a pretty incendiary flavor; adding yogurt just before serving helped cool it down. The chili peppers were even better the next day (I ate them for breakfast) and freezes well on those busy nights when you don’t feel like cooking, when the microwave is your best friend.

You can serve these chili peppers straight from the multicooker to the bowl. Or serve on a pad of rice or quinoa. Garnish with fresh herbs and (optional) a spoonful of yogurt and / or grated coconut. It’s also delicious topped with tortilla chips.


PG tested

1/2 medium sweet onion, diced

2 stalks of celery, diced

2 Granny Smith or other tart apples, peeled, cored and diced

2 large sweet potatoes or yams, peeled and diced

2 cloves of garlic, minced

2 chili poblanos, unceored and sliced

15 ounces (15 ounces) black beans, washed and dried

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15 ounces canned garbanzo beans, washed and drained

15 ounces grilled tomatoes

15 ounces coconut milk

2 cups chicken or vegetable stock

1 tablespoon of your favorite chili powder, or more (or less) to taste

2 teaspoons ground cumin

1 teaspoon dried oregano

2-3 teaspoons curry powder, optional

Salt and pepper for flavor

Red pepper flakes to taste

1/2 cup plain yogurt, plus more for serving

Chopped fresh cilantro, parsley, or garlic for garlic

Grated unsweetened coconut, for garnish, optional

Place the onions, celery, apples, sweet potatoes, garlic and chopped poblano in a 6 quart multicooker bowl. Toss, then add the beans, tomatoes, coconut milk, and chicken or vegetable stock.

Stir again, then add chili powder, cumin, oregano, and optionally curry powder. Season generously with salt and pepper.

Cook over high heat for 4 hours, on low heat for 6-8 hours. After a few hours, taste and add more chili powder if you like, or a pinch or two of cayenne pepper if you like hot chili peppers.

Toward the end of cooking, open the lid to thicken the chili pepper. If the chili looks a little dry, add a little more stock or water.

Add yogurt just before serving. Spoon into preheated bowls and garnish with fresh chopped herbs and a spoonful of yogurt if desired.

Serves 8.

– Gretchen McKay

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