If you follow the recipes on this blog you have probably noticed a theme. My husband and I are big into hiding veggies in our kid’s dinner. The more they claim they don’t like it, the more maniacal our laughter when we get them to eat it. Yep, we’re just good parents like that.
Latest food dislike: sweet potatoes. Latest recipe: Sweet Potato Chili.
Just to really drive it home, we served this with cornbread that also included pureed sweet potatoes. Someday our kids will learn to stop telling us which foods they don’t enjoy.
Sweet Potato Chili (This is my husband's recipe. He feels bad when I don't tell you that.)
- 1 medium sweet potato, cooked
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 2 cloves garlic, optional
- 2 tablespoons olive oil
- 1 large jar stewed tomatoes (or whichever type of canned tomatoes you prefer to use)
- 1 small can pinto beans
- 1 tablespoon chili powder, or more to taste
- salt and pepper to taste
Cook sweet potato using your preferred method. I prefer to just poke a few holes in it and microwave until soft. If you are baking/microwaving with the skin, remove skin once potato is cooked.
Heat oil in dutch oven. Cook onion, pepper and garlic until soft. Remove from pan.
Add tomatoes and sweet potato back into the empty pan and puree with an immersion blender until smooth. You could also just add mixture to your blender and puree.
Add cooked veggies back to the pot with the tomato/sweet potato mixture. Add pinto beans. Bring to a boil and simmer for 10 minutes (or longer if you have to tend to crying children who have just been wrestling like I did). Add in chili powder, salt and pepper to taste. Serve to your family with a smirk.
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- This Moment