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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Sweet potatoes are an unusual yet delicious addition to this chili and as a bonus you get more orange veggies into your diet! The small amount of sausage also keeps the fat content low without a sacrifice in flavour. Sizes and amounts are flexible. Ingredients:
1 -2 italian sausage |
2 onions, peeled and chopped |
2 cloves garlic, peeled and minced |
1 tablespoon chili powder |
1 teaspoon oregano |
1 teaspoon ground cumin |
1 1/2-2 1/2 teaspoons cayenne (to taste) (optional) |
1 (28 ounce) can diced tomatoes, juice included |
2 medium sweet potatoes, peeled and chopped (approx. 1/2 cubes) |
1 (19 ounce) can red kidney beans, drained and rinsed |
1/2 teaspoon sugar (optional) |
1/4 teaspoon salt (optional) |
chopped cilantro or parsley (to garnish) (optional) |
Directions:
1. Remove sausage casings and crumble sausage meat.
2. In a large pot, brown sausage meat over medium heat until no pink remains.
3. Add onion, garlic, chili powder, oregano, cumin and cayenne (if using) to sausage.
4. Cook for 2 minutes.
5. Add tomatoes and their juice, beans and sweet potatoes to meat mixture.
6. Increase heat to medium high, bring to a boil, stirring often.
7. Cover, reduce heat to low and simmer for 30 min.
8. or until potatoes are soft.
9. Stir occasionally.
10. Add sugar and/or salt to adjust taste.
11. Serve garnished with cilantro or parsley.
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