
Sweet Potato Chili

2 medium sweet potatoes
1 medium white potato
1 large red onion
3 tablespoons olive oil
2 large cloves garlic, chopped
3 teaspoons homemade chili powder*
1 teaspoon ground coriander
28 ounce can crushed tomatoes
1 15 ounce can pinto beans

¾ cup unsweetened coconut milk
2 tablespoons canned chopped green chilies
1 red pepper, roasted, peeled and diced
32 ounces chicken or vegetable broth
1 tablespoon chopped cilantro
3 ounces fresh baby spinach
1 cup cooked brown basmati rice
½ lime, juiced
This is a vegetarian chili if made with vegetable broth. Alternatively, it can be made with chicken stock and shredded chicken for a non vegetarian option.
*Homemade chili powder is easy to make and makes a big difference in the finished taste. Once you’ve tried it you’ll never go back to store bought!
Preheat oven to 400 degrees. Line a baking sheet with parchment. Peel the potatoes, cut into 1 inch cubes and dice the red onion. Toss with the olive oil and roast for 20-25 minutes, turning half way through.




Cilantro Coconut Garnish, per 2 servings
1 tablespoon cilantro
1 teaspoon lime juice
1 teaspoon ginger juice*
2 slices lime
2 tablespoons shaved, toasted coconut (unsweetened)**
fleur de sel or sea salt
*Ginger Juice Place a 1 inch piece of peeled ginger root in a garlic press and squeeze firmly over a bowl. Every one inch piece yields about 1 teaspoon of juice.


**Toasted Coconut To toast the coconut, crack open fresh coconut (the right way and not the wrong way or the even more wrong way) and shave flesh with vegetable peeler. Place single layer on a a baking sheet and lightly toast in a 350 degree preheated oven for about 5 minutes. Keep a close watch, as ovens vary and it can over brown quickly. You want it to be just lightly toasted.


Remove cilantro leaves from the stems and toss with the lime and ginger juice. Place a slice of lime in the chili.
Add the cilantro/lime/ginger juice mixture and toasted shaved coconut. Sprinkle with fleur de sel or sea salt and serve.
Diane's Fire Breathing Chili Powder
Increase the "fire" by slowly adding more of the ground peppers
1 tablespoon ground ancho chilies
1 tablespoon ground cayenne pepper
1 tablespoon ground chipotle pepper
3 tablespoons ground cumin
2 tablespoons garlic powder
1 tablespoon ground dried oregano
1 tablespoon paprika
1 teaspoon smoked paprika
1 teaspoon salt

Mix all ingredients together, being careful not to breathe in the pepper. Store in an air tight container. Makes approximately 3/4 cup.
Written and photographed by Diane
