För recept på svenska, klicka här: Vegetarisk chili med sötpotatis
Back in New York, we had about 1% of the time we have now to spend in the kitchen cooking. It was a constant battle to try to eat home cooked meals every night without having to bend over backwards and pull a complete circus act in the process, but the times we ended up with take out weren’t actually that many. Especially not after we got serious about money saving – then we never did. Our key tools included meal planning, grocery shopping every Sunday, big batch cooking and early morning prepping. Having the veggies be pre-chopped when we got back home from work could literally feel like a total life-saver.
Chili turned into one of our favorite fall and winter meals during those busy years, and we’d make batches big enough to practically last us a whole week. Using sweet potatoes quickly became standard because, well, it’s freaking amazing in there – so much so that we decided to make a tiny exception from our local produce-only commitment and use organic ones from Spain in order to create the best possible recipe here. This is our go-to fall comfort stew, and we sure hope you’ll give it a go too. Good luck!
Serves 4-6
Total Time: 1 hr 20 min
Ingredients
2 tbsp olive oil
1 medium onion (150 g), chopped
2 cloves garlic, minced
1 tbsp ground cumin
1 tsp dried oregano
2 tbsp chipotle paste
2 large sweet potatoes (750 g), peeled and cut in 1-2 cm cubes
1000 g crushed tomatoes
690 g cooked brown or kidney beans (9 dl)
5 dl water
1 tbsp soy sauce
1 tsp salt, plus additional to taste
Black pepper
400 g frozen corn
Instructions
- Sauté the onion in olive oil over medium heat until softened, approximately 5 min.
- Add in the garlic, cumin and oregano, stirring constantly. After 30 seconds, add in the chipotle paste and let cook for another 30 seconds while continuing to stir.
- Add in sweet potatoes, crushed tomatoes, beans, soy sauce and water and bring to a simmer. Add 1 tsp of salt and a good grind of black pepper.
- Simmer on low heat, covered, for approximately 1 hour or until the sweet potatoes are done.
- Stir in the corn and let cook for another 5 minutes. Season with additional salt (we usually add another 1/2 tsp).
- Let cool slightly before serving, and any leftovers may very well be even better the next day.
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