December 17, 2014
Peanut Butter Sweet Potato Chili
This Peanut Butter Sweet Potato Chili is out of the ordinary for sure. It has a multitude of beans, sweet bell peppers, curry and color! With the peanut butter and sweet potato, it has a creaminess that is addictive…and a flavor that will wow your senses.
Ask any of my closest cohorts and relatives what “the best soup ever” is. They will almost uniformly point to this one. While not a state fair winner (yet =), it should be!
I call it “Peanut Butter Sweet Potato Chili” and you can make it in one pot. The peanut butter gives it the richness you want in a creamy soup. The PB together with the beans means this chili is packed with protein too.
Bonus: this recipe is easy. You essentially chop and measure evertyhing.
Put it all in a big pot. Bring it to a boil. Turn it down to a simmer and add the beans. 
Twenty minutes later you have something divine.
The sweet potatoes will literally melt in your mouth. Find out for yourself.
-Cyndi
p.s. A million thanks to my friend Mary for tuning me in to this ingredient combination so many years ago. I am majorly grateful. And so is my family!
Peanut Butter Sweet Potato Chili
2 large sweet potatoes, peeled, diced large (you want about 6 cups)
3 large bell peppers, stems, seeds, etc. removed, diced large (you want about 4 cups)
2 medium onions, chopped (you want about 2 cups)
4 large garlic cloves, finely diced (you want about 2 tablespoons)
3 medium jalapenos, chopped (you want 3 tablespoons or more if you like “heat”)
2 tablespoons red curry paste (this will make the chili extra spicy so feel free to adjust)
1 1/2 cups peanut butter
6 cups vegetable or chicken broth
2 cups water
1 (15.5 oz) can black beans, drained, rinsed
1 (15.5 oz) can white kidney beans, drained, rinsed
1 (15.5 oz) can garbanzo beans, drained, rinsed
Optional garnish: chopped cilantro
Place all ingredients (minus the beans and garnish) in a large pot (at least 12-quart in size). Bring to a boil, stirring every 1-2 minutes. Reduce heat, add beans and simmer 20 minutes, stirring occasionally. Place in bowls to serve. Top with cilantro if desired.