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.