Pesto, “meatballs”, mashed potatoes, but above all, chili.Ĭhipotle Chili With Sweet Potatoes And Brussel Sproutsġ 1/2 lbs sweet potatoes (2 average sized), peeled and cut into 3/4 inch piecesġ2 oz brussels sprouts, quartered lengthwise (about 2 cups)ģ teaspoons new mexico chili powder (or other mild chili powder)ġ 16 oz can pintos, rinsed and drained (about 1 1/2 cups)įresh lime juice to taste (about one lime was good for me) And no matter how many recipes I write I know deep in my heart that people just want to cook a handful of dishes. I had plenty of sweet potatoes and brussel sprouts left over from my holiday festivities and this was a flavorful and filling way to use them up. This is another one of those clean out my cupboard and fridge recipes.
I usually remove the seeds before using, that way you can use more chipotles without adding too much heat. You can find them dried (just like their tomato predecessors), but more commonly they come stewed in a can with adobo, a vinegary tomato based sauce. Unless you’ve been living under a rock (or in Sheepshead Bay), you’ll know that a chipotle is a smoked jalapeno. Its smoky heat adds so much flavor to anything it touches you’d be hard pressed not to reach for it when you want to whip up something fast and tasty.
But the chipotle’s pervasive stature is not unearned. Barely glance a menu and you’ll catch it weaseling its way into soups, sauces, omelets, even desserts. The chipotle has got to be this decade’s sundried tomato.
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