This delicious, savory, and satisfying chile is easy to make and gets its beautiful orange color from sweet potatoes and carrots. Enjoy with brown rice or quinoa over a bed of fresh spinach.
- 1 small onion, diced
- 1 red bell pepper, diced
- 1-2 jalapeno or serrano peppers, minced (optional)
- 1 large carrot, peeled and diced
- 1-2 cloves garlic, pressed
- 1 tablespoon chile powder
- 1 teaspoon cumin
- 1 teaspoon onion powder or granules
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon oregano
- 1 bay leaf
- 2 teaspoons maple syrup
- 2 large tomatoes, diced or 1 15-ounce can diced tomatoes
- 1 large or 2 small sweet potatoes (or yams), washed and cut into ~½ inch cubes
- 3 15-ounce cans of assorted beans (e.g., pinto, black, kidney, navy, garbanzo, etc.), drained and rinsed
- 1 ½ cup water
- ½ teaspoon sea salt, or to taste
- Heat a 12” stainless steel or non-stick skillet over medium-high heat
- Dry-sauté the onions by placing them into the hot skillet, stirring frequently until softened and translucent, about 2-3 minutes. If the onions begin to stick, add water, a tablespoon at a time, only as needed, and continue to stir (avoid adding too much water so the onions don’t steam or boil).
- Add red bell peppers, jalapeno or serrano peppers (if using), and carrots, and continue to stir for another 2-3 minutes. Continuing adding water as needed to prevent sticking, a tablespoon at a time.
- Stir in the chile powder, cumin, and onion powder or granules. Continue stirring for about 30 seconds.
- Add garlic and continue to stir for another 30 seconds, or until the garlic releases its aroma.
- Stir in the cocoa powder, oregano, bay leaf, maple syrup, diced tomatoes, sweet potatoes, beans, water, and salt, and bring to a boil.
- Reduce heat and simmer, covered, 15-20 minutes, or until potatoes are tender and flavors have blended.
Makes 6-8 servings.