Description
A unique twist on chili using four types of roasted peppers: poblanos, Anaheim, jalapeño, and bell. Perfect for a cold fall or winter night!
Ingredients
Scale
- 2 poblano peppers
- 1 Anaheim pepper
- 1 red bell pepper
- 1 jalapeño pepper*
- 2 tsp olive oil
- 1 yellow onion, diced
- 1 small sweet potato, peeled & diced into 1 cm chunks
- 2 cans small red beans, rinsed and drained
- 2 cans fire-roasted diced tomatoes
- 4 cups water
- 1 Tbsp chili powder
- 2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp paprika
- 1 tsp dried oregano
- dash cinnamon
- 1 tsp brown sugar
- 2 Tbsp tomato paste
- 1/4 tsp salt
Instructions
- Place the whole peppers on a baking sheet under a hot oven broiler and cook for 7 minutes, or until blackened. Remove from the oven, turn the peppers over with tongs, and broil for another 7 minutes or so, until blackened again.
- Remove the sheet from the oven and cover with a damp kitchen towel for about 10 minutes, until they have cooled sufficiently (the towel makes them easier to peel).
- When cool, peel the skin from each of the peppers and discard. Cut the top from the peppers and pull out the seeds and pith. You can rinse the peppers under cool water to remove any additional seeds or skin.
- Mince the jalapeño and roughly chop the poblano, anaheim, and bell peppers. Set aside.
- While the peppers are roasting, start the chili. Heat the oil in a large soup pot over medium-high heat. Add the onions and sweet potato and cook until the onion starts to brown and the potato tarts to soften, about 6-7 minutes.
- Add the beans, tomatoes, water, and the roasted & chopped peppers and stir together. Add the spices, sugar, tomato paste, and salt and stir to combine. Bring to a boil and let simmer 15 minutes or so (or longer if needed), then serve.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Soups and Stews
- Method: Stovetop
- Cuisine: Tex-Mex
Keywords: vegan, chili, peppers, gluten-free, meatless