The sweet potatoes you didn't use at Thanksgiving don't need to go to waste. Put them into this chili recipe that was dreamed up by chef Tanya Tandoc.
3 tablespoons olive oil
1 onion, diced
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3 cloves garlic, diced
2 poblano peppers, seeded and diced
1 red bell pepper, seeded and diced
1 tablespoon cumin seed
3 tablespoon chili powder
1 28 oz. can crushed tomatoes
1 28 oz. can petite diced tomatoes
1 28 oz. can hominy
2 large sweet potatoes, peeled and diced
8 cups water
1 small can tomato paste
2 teaspoons sugar
Salt and pepper
Cilantro, tortilla chips, and sour cream (optional) to serve
Saute onion, garlic, and peppers in oil until soft. Add all other ingredients except salt and pepper and garnishes. Bring to a boil and simmer until potatoes are quite tender. Season to taste and serve hot with garnishes.