Sweet Potato and Black Bean Chili
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
1 oz olive oil
1 chile chopped
2 tspn cumin or 1 tspn cumin seeds
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tspn ground coriander
2 cloves garlic, crushed
1 medium sized onion, diced
2 carrots, sliced
14 oz sweet potatoes, peeled and diced
2 (14 oz) cans black beans, drained and rinsed
1 (14 oz) can diced tomatoes
1/2 to 1 cup vegetable stock
3 oz corn kernels
1 squeeze lime juice
Handful chopped coriander or continental parsley
On medium heat, saute spices, onions, garlic and carrots in olive oil until onion is transparent – season with sea salt and black pepper. Increase heat to medium/high and add sweet potatoes, tossing through mixture. Allow to cook for a couple of minutes.
Add tomatoes and 1/2 cup of the stock, bring to the boil then simmer on low heat with lid on for 40-50 minutes until mixture has reduced and thickened. I tend to take the lid off for the last 10-15 minutes so the mixture reduces a bit. Add more stock if needed. Ten minutes before end of cooking time, add beans and corn and season further if required.
Take pot of hotplate and add lime juice and parsley or coriander. Serve with brown rice and sliced avocado.