Sausage, Black Bean and Sweet Potato Chili
Adopted from a recipe at Mixingbowl.com. This makes quite a lot of chili, I tripled this recipe for our four families.
1 lb. sausage
1 yellow onion, chopped
1 red bell pepper, cored, seeded, and chopped
1 green bell pepper, cored, seeded, and chopped
2 jalapeno peppers, seeded and chopped
2 medium sweet potatoes, peeled, chopped
3 large garlic cloves, minced
2 tablespoons chili powder
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1 14.5 ounce can diced tomatoes
2 14 ounce cans chicken broth
2 15 ounce cans black beans, rinsed and drained
1. In a heavy, large saucepan or Dutch oven, cook sausage until crumbly. Add onion and reduce heat to medium . Cook, stirring occasionally, for 10 to 15 minutes or until onions are tender.
2. Add bell peppers, jalapeno peppers, and sweet potatoes. Cook, stirring occasionally, for about 5 minutes. Stir in garlic; cook about 1 minute. Add remaining spices, cook and stir for 1 minutes. Add tomatoes and broth. Simmer, uncovered for about 30 minutes.
3. Stir in beans; continue to cook for 10 minutes. Remove from heat and serve with chopped cilantro and lime wedges.