One of my favourite dishes to prepare is Chili because it is versatile and very satisfying. Over the years I have experimented with a variety of ingredients to change-up one of my faves. I have made Chili using ground beef, chicken and turkey. I have substituted the original kidney beans with other legumes such as black beans, adzuki beans and pinto beans. I have added a melange of vegetables to add to the heartiness of the Chilis; peppers, celery and carrots just to name a few. Today, I want to share with you my Sweet Potato and Black Eye Pea Chili. This variation of the classic Chili is a perfect vegetarian option and it is simply delicious. The tender chunks of sweet potato go very well together with the mild meaty Black Eye peas. The combination of the other vegetables bring a savoury element to the dish to balance the sweetness of the potatoes. Eat it on its own or on a bed of basmati rice, either way you will enjoy this Chili as my family did.
Here is how I got it done.
3 medium sweet potatoes, peeled and diced
1 can of Black Eye peas, drained and rinsed
1 celery, chopped
1/2 cup mini carrots, chopped
1 onion, diced
3 to 4 garlic cloves, diced
1 tbsp paprika
1/2 tbsp cumin
1/4 tsp nutmeg
1 cup tomato pulp
4 cups boiled water
2 tbsp olive oil
1. Saute the vegetables in a medium stock pot until slightly tender. Season with paprika, cumin, nutmeg, salt and pepper.
2. Add the sweet potatoes and gently stir into the sautéed vegetables followed by the tomato pulp and water. Stir, bring to a boil and then simmer on medium heat for 20 minutes.
3. After 20 minutes add the Black Eye peas into the pot. Stir gently and continue simmering for another 10 to 15 minutes.