Sometimes, trying to figure out what to make for dinner is harder than actually making it. There are endless possibilities! I usually surf the web, or peruse my cookbooks. I always try to make something that I’m “in the mood for”, but sometimes, I just don’t know what that is. Then, there are times, when I find a recipe & just know I have to try it! That is what happened when I found this recipe for Tex-Mex Chili Topped Sweet Potatoes. I knew I had to make it. Adam and I love chili and sweet potatoes, so how this not be love? It was hearty, spicy, colorful, and tasty. It was everything I hoped it would be. Trouble is, we had leftovers…
It was so hearty and flavorful, we each only had one serving. The problem being, I had two already cooked sweet potatoes on my hands, and a good amount of chili leftover. The next day I had sudden realization of what I was going to do! Soup! I cut up the leftover sweet potatoes, threw in the chili, added water, adjusted the spices, and the result was a delicious, comforting soup!
I, again, have succeeded in using up leftovers! I am feeling pretty proud of myself.Chili-Topped Sweet Potatoes adapted from A Year in the Kitchen Printable Recipe
4 sweet potatoes, scrubbed
1 red onion, diced
3 garlic cloves, minced
1 red pepper, diced
Salt and pepper
1 15 oz. can diced tomatoes (with green chilis, lime, cilantro, etc. if preferred)
1 heaping tsp. chili powder
1 heaping tsp. cumin
1/2 heaping tsp. coriander
1/2 heaping tsp. smoked paprika 1/8 – 1/4 chipotle powder (or 1 chipotle pepper diced)
Sprinkle of cayenne powder
1 can dark red kidney beans, drained
1/4 cup minced cilantro
1/4 cup shredded cheese (I used pepper jack)
Preheat oven to 400 degrees F. Pierce potatoes with a fork all over and place directly on oven rack. Bake for 45 minutes to an hour, depending on the size.
Heat a pot over medium heat, add 1 TBS olive oil. Add onion and red pepper, season with salt and pepper, and saute until softened, about 5-7 minutes. Add garlic, and saute for 1 minute until fragrant. Add tomatoes, spices, cilantro, and kidney beans. Bring to a simmer, stir and cook for about 20 minutes. Taste, adjust seasonings. Cut potatoes in half, plate, and top with chili, a sprinkle of cilantro, and cheese. Enjoy!Spicy Sweet Potato and Black Bean Soup by Anne 2 cooked sweet potatoes 1/2 recipe for chili (from Chili-Topped Sweet Potatoes) 1-2 cups water Cut sweet potatoes into cubes. Place sweet potatoes, chili, and water in a pot. Cook until some of the liquid has cooked off. Taste, adjust spices, and enjoy with cheese or a sprinkle of cilantro.