Sweet Potato Chili With Peanuts Recipes

Steps:

• Place sweet potatoes, stewed tomatoes, tomato sauce, onion, celery, water, chili powder, cumin, cinnamon, salt, black pepper, cayenne pepper, garlic powder, and onion powder in a slow cooker. Cook on high, stirring occasionally, for 5 hours.
• Heat a large skillet over medium-high heat and stir in ground turkey and ground beef. Cook and stir until meat is crumbly, evenly browned, and no longer pink, 10 to 15 minutes. Drain and discard any excess grease. Add cooked ground turkey, cooked ground beef, black beans, and corn to sweet potato mixture in the slow cooker; cook until flavors have blended, 1 to 2 more hours. Serve warm.

Steps:

• Place potatoes in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° until tender, stirring once, 20-25 minutes., Meanwhile, in a Dutch oven, cook the beef, celery, onion, green pepper, garlic and jalapeno over medium heat until meat is no longer pink and vegetables are tender, breaking meat into crumbles; drain., Stir in the broth, tomatoes, chili powder, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the sweet potatoes, beans and butter; heat through.

Steps:

• Place the oil in a large, heavy pot over medium heat.
• Add the onions, carrots and bell peppers, and saute lightly for about 8 minutes.
• Add the garlic and saute until it turns golden.
• Add the sweet potatoes, peanuts, tomatoes, tomato paste, chiles, chili powder, cumin and sugar.
• Reduce the heat immediately and simmer gently, stirring occasionally, for 15 to 25 minutes, or until the sweet potatoes are just tender (use a fork to test it).
• Halfway through the cooking process, adjust seasonings, adding additional chili powder and cumin, as desired.
• Add salt and pepper to taste.
• Serve over rice or serve as is.

Steps:

• Toss 1 1/2 pounds sweet potatoes(cut into 1-inch pieces) with 2 tablespoons olive oil, 1 teaspoon each chili powder and kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 450 degrees F, stirring halfway through, until crisp, 35 to 45 minutes. Puree 1/4 cup warm water, 1 minced garlic clove, the juice of 1 lime, 2/3 cup cilantro, 3 tablespoons sunflower seed butter and 1/4 teaspoon kosher salt in a blender. Serve with the potatoes.

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with the paprika and 2 tbsp olive oil in a roasting tin. Roast for 15 mins, tossing halfway through, until the potatoes are beginning to crisp.
• Stone, peel and chop the avocado, tip into a bowl with the lime juice and zest, and season generously. Mash together with a fork and set aside. In a small bowl, combine the peanut butter and remaining olive oil. Set aside.
• Heat a griddle pan or frying pan over a medium heat until very hot. Brush each tortilla on one side with the remaining oil. Place one tortilla, oiled-side down, in the pan and spread over half the peanut butter mixture, half the sweet potatoes, a little chilli sauce and half the coriander. Top with another tortilla, oiled-side up. Press down with a heavy saucepan and cook for 2-3 mins each side until the quesadilla is crisp outside and warm in the middle. Repeat to make a second quesadilla, then cut each into quarters and serve with the crushed avocado and lime wedges.

Steps:

• In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
• Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
• Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
• Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.