A wonderfully appetizing mix of sweet potato and broccoli. This mild chili recipe boasts superb natural flavours with few ingredients.
Kate came over on Saturday with a bag of miscellaneous ingredients she scrounged from her kitchen. We put together this recipe from what she had. Coincidentally, I’d just made Laura’s Chili the same week using soy mince. For these ingredients I was going to try a more Asian style, using coconut milk, but alas, there was no coconut to be found in my pantry.
We moved on to canned tomatoes. These are a convenient way to quickly produce chilis, or stews, or whatever you’d like to call them. Chop up some vegetables, caramelize some onions, and throw it in a pot with the tomatoes. Let it simmer while cleaning up. It’s a wonderful reward.
If you’d prefer to drop the “mild” from the name, use a hotter chili, or double the garlic. Don’t overdo it, or you’ll end up losing the nutmeg flavour.
I recommend you let the chili simmer for half an hour. This helps the flavours combine and softens the broccoli. If you’d prefer more of a crunch, or are in a rush, feel free to eat once everything is warm.
Now go, warm yourself up with some chili.
Kate's Mild Sweet Potato and Broccoli Chili
50 g 1 cupFineSoy Mince
1 medium 160 gYellow Onion
25 g 6 teaspoonFrying Oil
1 medium 200 gSweet Potato
1 medium 250 gBroccoli
400 g 1¹⁄₂ cupChoppedCanned Tomatoes
1 small 5 gChili
1 small 5 gGarlic Clove
- large pot
- frying pan
- Soak the soy in at least four times as much water for at least 10 minutes.
- Chop the onion and it to a frying pan with the oil. Bring to a high heat.
- Dice the potato into 1cm cubes and add to the frying pan. Fry with the onions until both are lightly browned, 5-10minutes.
- Cut off the broccoli florets and chop the stem into small chunks. Add all the broccoli to a large pot.
- Add the canned tomato to the pot and bring the mixture to a simmer.
- Drain the soy mince and add it to the pot and stir.
- Dice the chili and garlic and add them to the pot.
- Add the nutmeg and slat to the pot and stir.
- Let the chili simmer for at least half and hour, stiring occassionally.