Chipotle Sweet Potato & 4 Bean Veggie Chili in Football Bowls
Makes 10+ servings
Ingredients
- 15- Ounce can black beans rinsed and drained
- 15- Ounce can pinto beans rinsed and drained
- 15- Ounce can Great Northern Beans rinsed and drained
- 15- Ounce can kidney beans rinsed and drained
- 2 14.5- Ounce cans tomato sauce
- 1 14.5- Ounce can crushed tomatoes
- 1 Small yellow onion diced
- 1/2 Red pepper or 4-5 sweet mini peppers cored and diced
- 1 Cup shredded carrots
- 1 Sweet potato peeled and cubed
- 3 Cloves of garlic pressed
- 1 Tablespoon chili powder
- 2 Teaspoons chipotle chile powder
- 1 Teaspoon cinnamon
- Salt and pepper to taste (about 1/2 to 1 teaspoon each)
- 2 Tablespoons olive oil
- oval shaped rolls I like Bolillo rolls
Recommended Toppings :
- Shredded cheese
- Sour cream
- Splash of Louisiana Hot Sauce
Instructions
- In a large sauté pan, add a swirl of olive oil and turn heat to medium.
- Add onions, peppers, and sweet potatoes.
- Stir, sauteing until softened (about 5-7 minutes) then add carrots and 3 cloves pressed garlic.
- Cook for another couple minutes then remove from heat.
- Now add all 4 cans of drained beans to a large cast iron soup pot.
- Top with all the sautéed veggies.
- Finally add tomato sauce, crushed tomatoes, and spices.
- Mix well, turn heat to low, cover, and simmer for at least 30 minutes before serving.
- Cut out an oval shape in the center of each roll and remove the top.
- Scoop out the inside but be careful not to break through the bottom of the bread.
- Fill the bowls with chili.
- Garnish with a sprinkling of cheese.
- Add sour cream to a squeeze bottle and draw on sour cream football lacing as garnish.
- Serve hot and enjoy!