Alexia Foods Sweet Potato and White Bean Chili

Alexia Foods DSC_0003

Alexia Foods Sweet-Potato-and-White-Bean-Chili-The-Duo-Dishes

Serves 8-10

Made with Alexia Artisan Sweet Potato Rolls

 

Ingredients:

For chili:
2 tablespoons grapeseed oil

1 large red onion, diced
2 large green bell peppers, diced
1 large yellow bell pepper, diced
1 large orange bell pepper, diced
3 cloves garlic, sliced
2 pounds sweet potatoes, peeled and cut into ½-inch cubes
6 cups vegetable broth
14.5 ounces diced tomatoes, with juice
30 ounces white beans, drained but not rinsed
12 ounces winter squash purée, thawed
1 bay leaf
1 tablespoon ground cumin
1 teaspoon ground oregano
1 teaspoon garlic powder
1 tablespoon pimento sea salt (or 1 ½ teaspoons paprika and 1 ½ teaspoons kosher salt), plus more to taste

For cilantro lime pesto:

3 large bunches cilantro, leaves and stems
2 serrano peppers, seeded
Juice and zest of 2 limes
1/3 cup toasted pepitas
½ cup olive oil
Kosher salt, to taste

For sweet potato roll croutons:

4 Alexia Artisan Sweet Potato Rolls, cooked and cut into ½-inch cubes
2 tablespoons olive oil
Kosher salt, to taste
Black pepper, to taste

 

Directions:

For chili:

Heat the grapeseed oil in a heavy soup pot over medium-high heat. Add the onions, all the bell peppers and garlic. Cook for 7-9 minutes, stirring occasionally to keep the garlic from burning.

Add the sweet potatoes to the pot and stir to mix all of the ingredients. Cook for another 5-7 minutes or just until the potatoes begin to soften.

Pour in the vegetable broth, tomatoes, white beans and squash purée. Bring to a boil, then reduce to a simmer. Add the bay leaf, cumin, oregano, garlic powder and pimento salt. Cover and cook for 25 minutes. Remove the bay leaf.

Scoop out 3 cups worth of vegetables from the mixture and blend until smooth in a food processor. Scrape back into the chili and cook for another 5-7 minutes. Season to taste and serve.

 

For cilantro lime pesto:

Place the cilantro, serrano peppers, lime juice and zest and pepitas into a food processor and blend. Continue blending and slowly stream in the first 1/3 cup of olive oil. Add more oil, as desired, until you reach a desirable consistency. Season to taste with salt.

 

For sweet potato roll croutons:

Preheat oven to 400 degrees F. Lay the cubes of bread on a foil-lined baking sheet and spread evenly over the surface. Drizzle olive oil over the cubes and season with salt and pepper. Toss well to be sure all of the bread is seasoned.

Slide the baking sheet into the oven and bake for 12-15 minutes, or until golden brown and crunchy. Remove from the oven and cool completely.

 

 

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