Variation: VIKINGS VEGETARIAN CHILI!
Use yellow peppers and swap purple potatoes for the sweet potatoes; think of the jalapeno as Favre – just how much green do you want with your purple and gold? And if you are purely vegetarian, obviously use the veg broth and not chicken — GO VIKES!
· 2 tablespoons olive oil
· 1 large yellow onion, chopped
· 1 red bell pepper, cored, seeded, and chopped
· 1 green bell pepper, cored, seeded, and chopped
· 2 jalapeño peppers, diced and partially seeded – proportional to how spicy you want it!
· 2 medium sweet potatoes, diced
· 3 large garlic cloves, minced (about 2 tablespoons)
· 2 to 3 tablespoons chili powder
· 1 to 2 teaspoons sea salt
· 1 to 2 teaspoons ground cumin
· 1 teaspoon freshly ground black pepper
· 1/4 to 1/2 teaspoon crushed red pepper
· 1 to 2 teaspoons dried basil – better yet use fresh – about 1 Tbsp
· 1/4 to 1/2 teaspoon dried marjoram – better yet use fresh – about 1 tsp
· 1 bay leaf
· 1 (14.5-ounce) can diced tomatoes
· 1 32 oz box vegetable or chicken broth
· 2 (15-ounce) cans black beans, I like Kuner’s SW style with cumin and chili spices
· Juice of 1 lime (about 2 tablespoons)
· Garnishes: chopped fresh cilantro, green onion slices
Heat oil in a heavy large saucepan or Dutch oven over medium-high heat; add onion. Reduce heat to medium, and cook, stirring occasionally, about 10 to 15 minutes or until tender. Add bell peppers, jalapeño, and sweet potato; cook, stirring occasionally, 5 minutes. Stir in garlic, and cook about 1 minute. Add chili powder and next 7 ingredients; stir and cook 1 minute. Add tomatoes and broth. Simmer, uncovered, about 30 minutes. Stir in beans, and continue to cook 10 minutes. Remove bay leaf, and stir in lime juice. Garnish, if desired.
Yield: Makes about 2 quarts