December 17, 2014

Peanut Butter Sweet Potato Chili

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.