Summer Chipotle Chili
Ingredients
- 1 pound of very lean meat (I still rinsed mine in very hot water)
- 6 cloves garlic minced
- 1 onion diced
- 2-3 small or one large sweet potato diced (about 2-2 ½ cups total)
- 1 red bell pepper diced
- 1 yellow bell pepper diced (or whatever color you have)
- About 3 cups to 1 quart of broth chicken, beef, veggie just whatever you’ve got
- 1 small can tomato paste
- 1 tablespoon of my BBQ Dry Rub mix OR 1 tbsp chili powder 1 tsp cumin, 1 ½ tsp paprika, ½ tsp onion powder, dash of chipotle
- 3 ears of fresh NonGMO Corn cut off the cob
- Salt and pepper to taste
Instructions
- Brown meat in a skillet, after cooked, rinse with very hot water to remove any extra fat.
- Set this aside.
- Meanwhile, pour just enough broth to cover the bottom of a large pot.
- Add onion and garlic,sauté until translucent.
- Add bell peppers, sauté one minute longer
- Add diced sweet potato, tomato paste and spices, stir.
- Pour enough broth to cover ingredients.
- Cover, bring to a light simmer and cook until sweet potatoes are tender (try with a fork)
- At this point, turn off the heat and stir in the fresh corn. The key to keeping the corn from getting too starchy and create a tastier dish is to not overcook the corn, you really want to just warm it through, not necessarily “cook” it. This will retain more of the sweetness and crunch.
Serve with hot sauce if desired.
Tried this recipe?Let us know how it was!