Ethiopian Sweet Potato Chili.
*1 lg tomato, diced (~2c)
*1 lg red pepper, diced (~2c)
*4 sm sweet potatoes, peeled and diced, ~1/2 in cube (~2c) the smaller the cube, the quicker the cook time. I'm usually starving and wanna eat ASAP so I go small.
*1 cup of diced variety of peppers, in varying degrees of heat based on preference.
*1/2 c diced onion
*4-6 garlic cloves, minced. I always go heavy garlic but adjust based on your preference.
*1T smoked paprika (I can't get enough of this stuff)
*1 t chili powder
*1 t cumin
*1 t oregano
*1/2 t basil
*1/2 t sea salt
*1/4 t crushed red pepper
*2T good olive oil
*1c Teff (I used Bobs Red Mill brand, available at Heinens)
*2c vegetable stock
Prep veggies, placing sweet potatoes in a separate bowl and peppers in a separate bowl. Tomatoes, onions and garlic can be combined. Set aside.
Heat olive oil in a med stock pot or cast iron casserole dish such as Le Creuset. Add sweet potatoes; on med-hi heat, sauté until potatoes start to brown, about 3-5 min. Add tomato, onions, garlic and spices. Mix well and let simmer another 3-5 min on med heat. Add veggi stock and Teff and simmer about 10 min on med-lo heat. I add peppers last just before serving because I prefer them crisp and not over cooked.
This is a great dish to make a double batch, portion up and freeze to keep on hand for quick lunches and dinners. Add black beans for extra protein. #fall #soups#stews #chili #cozymeals #teff #grain #glutenfree
#lysine #lecreuset #heinens