My daughter has decided to eat less/no meat for the time being, and I’m now realizing that a lot of our autumn/winter comfort foods are very meat-forward. Fortunately, my mom has been a vegetarian (pescatarian if you’re being picky) for longer than I’ve been alive, and she has some really great recipes. This is based on her sweet potato chili, but I kind of went off on a tangent, because I just really love these cumin roasted sweet potatoes, okay?
4 TB peanut oil (divided)
2 lbs sweet potatoes, peeled and cut into 1/2-inch dice
2 tsp cumin seeds
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 tsp chili powder
1/2 – 1 tsp berbere spice blend
1/2 tsp smoked paprika
1/4 cup tomato paste
1 28 oz. can diced or crushed tomatoes, depending on your texture preference
1 1/2 cups vegetable broth
1/2 cup apple cider
2 15 oz. cans pinto beans, drained and rinsed
1/3 cup chopped cilantro, leaves and stems
1/2 tsp fresh grated orange peel
Salt to taste
1. Preheat the oven to 400°. Toss the sweet potatoes with 2 TB of the oil, the cumin seeds, and some salt. Spread them on a baking sheet in a single layer, and roast for 40 minutes, turning them over halfway through. They should get pretty dark, but not charred. Remove from the oven and let sit while you make the rest of the chili (or roast them ahead of time, if you want).
2. Heat up the other 2 TB oil in a stew pot over medium heat. Add the onions and peppers, and sauté until golden and soft, about five minutes. Add the garlic, chili powder, berbere, and paprika, and cook until fragrant, about 30 seconds. Add the tomato paste and cook, stirring frequently, about 5 minutes, or until the paste thickens up and gets a little darker.
3. Add the tomatoes, broth, cider, beans, and salt to taste, and stir and scrape the bottom of the pan if you need to. Raise the heat to high and bring to a boil, then turn the heat down and simmer for ten minutes. Add the sweet potatoes and cumin seeds, and simmer for another 10 minutes.
4. Stir in the cilantro and orange zest, and cook for another minute or two. Taste and adjust seasoning as necessary. Serve hot, with sour cream, cheese, cornbread, or whatever toppings you like on chili.
Notes: Berbere spice blends are going to vary, so taste yours first and add more or less depending on how spicy you like things. I did one heaping teaspoon, and it was on the edge of too spicy for me, but I’m like a medium spice white person, so, adjust accordingly. Also, this was very thick, so feel free to add more broth or water if you like it saucier.