This recipe for Sweet Potato Apple Chili is full of warm fall flavors that should help you through the last cold snap before spring is here to stay. Apple cider, sweet potatoes and apples lend a sweet component to this slightly spicy chili, which should please little palates.
|Seconds after taking this picture, my daughter stole and ate the cactus cornbread.|
Makes about 8 cups or 4 pints to serve 8 or more
1 Tablespoon Olive Oil
1 large Onion, peeled and diced fine
2 cloves Garlic, peeled and minced
3 Tablespoons Tomato Paste
1 Tablespoon Chili Powder
1 Tablespoon ground Cumin
1 Tablespoon ground Coriander
1 large Sweet Potato (about 12 ounces) peeled and diced into 1 inch pieces
1 large Granny Smith Apple (about 8 ounces) peeled, cored and diced into 1 inch pieces
1 28 ounce can of crushed or diced Tomatoes (for this batch, I used diced, but I prefer crushed)
2 cups Water
1 cup Apple Cider
Salt and Pepper to taste
1. Heat the oil in a 10 inch skillet over medium heat. Add the onion, cover and cook until onion has softened and is starting to brown.
3. Add the diced sweet potato, apple, tomatoes and liquid to the crock and mix well.
4. Cover and cook on low for eight hours or up to nine hours.
Serve with corn bread, tortilla chips or spice cake muffins.
Shared at the Clever Chicks Blog Hop and Meal Planning Monday Recipe Link-Up.