Seasonal And Delicious: Chipotle Chili With Sweet Potatoes And Brussels Sprouts
With an abundance of sweet potatoes and brussels sprouts in local Farmers Markets, there's no better way to use the season's bounty than this hearty chili, a
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Ingredients
- 2 tablespoons olive oil
- 1 red onion, diced
- 4 cloves garlic, minced
- 1 tablespoon coriander seed, crushed
- 2 teaspoons dried oregano
- 3 chipotles, seeded and chopped
- 1 1/2 lbs sweet potatoes (2 average sized), peeled and cut into 3/4 inch pieces
- 12 oz brussels sprouts, quartered lengthwise (about 2 cups)
- 2 teaspoons ground cumin
- 3 teaspoons new mexico chili powder (or other mild chili powder)
- 1 32 oz can crushed tomatoes
- 1 cup water
- 1 16 oz can pintos, rinsed and drained (about 1 1/2 cups)
- 1 1/2 teaspoons salt
- Fresh lime juice to taste (about one lime)
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