This chili is a thing of beauty. By beauty I mean that the flavor of the green bell pepper transforms from an underripe, sharp, crisp bite to something soft and sweet. The ancho chili and crushed red pepper are balanced by the sweet potato and carrots. The mushrooms provide a welcome texture contrast. There is nothing boring about this dish. Served with bread and, yes, a little butter (as there is almost zero fat in the entire pot) it is wonderful. The bread is almost necessary to sop up the nice broth left in the bottom of the bowl. You just can’t leave it there to be washed down the drain….
Ingredients
- 1 medium onion, chopped
- 4 medium cloves garlic, chopped
- 1 tablespoon fresh ginger, chopped
- 1 medium carrot, sliced
- 1 medium green pepper, cut in 1-inch squares
- 2 cups sweet potatoes, cut in 1-inch cubes
- 2 cups portobello mushrooms, quartered
- 1/2 teaspoon cinnamon
- 1 teaspoon ancho chili powder
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper
- 1 tablespoon tomato paste
- 1 tablespoon + 2 cups chicken (or vegetable) broth
- 1 15 oz can kidney beans, drained
- salt and black pepper to taste
Directions
- Chop the garlic and onions and let them sit for about 5 minutes while you chop all of the other veggies
- Heat 1 TBS of broth in a soup pot. Sauté the onion in broth over medium heat for 4-5 minutes, stirring frequently, until translucent
- Add garlic, ginger, carrot, pepper, sweet potatoes, and mushrooms. Continue to sauté for another 5 minutes, stirring frequently
- Add spices and mix thoroughly
- Mix tomato paste and broth together, then pour over spiced vegetables. Cover and simmer on low for about 30 minutes, stirring occasionally
- Add beans, salt, pepper, and continue to cook for another 5 minutes on medium heat uncovered
Recipe adapted from a post on the world’s healthiest foods