RICHMOND, Va. – Resident Foodie Shayne Rogers stopped by the kitchen this morning to share a hearty chili recipe featuring sweet potatoes and black eye peas. This Shaynefully Delicious meal is the perfect comfort food dish to add to your recipe repertoire. For more information you can visit https://www.facebook.com/ShaynefullyDelicious/
Sweet Potato Chili with Black Eye Peas
2 T olive oil
8 oz mushrooms, cleaned and chopped fine
1 large sweet onion, chopped
1 large carrot, peeled and chopped
1 red or yellow bell pepper, seeded and chopped
2 garlic cloves, peeled and minced
1 large sweet potato, scrubbed, trimmed and diced
1 T chili powder
1 t ground cumin
½ t cayenne pepper
1 t salt
1 t black pepper
2 15 oz cans of Chili Ready Tomatoes
2 c low-sodium vegetable stock
1 10 oz bag of frozen black eyed peas
Sour cream
Chopped green onions
In a large heavy bottomed pot, heat the oil over med-high. Stir in the mushrooms and cook until they have released all of their moisture. Stir consistently so that they do not burn. Once they have browned and the water has boiled away, add the onion, carrot, bell pepper and garlic. Stir until the onions become translucent, reduce the heat to medium-low and stir I the sweet potato chunks. Add the seasonings, tomatoes, stock and black eyed peas. Simmer on the stove for about 20 minutes, stirring occasionally. Before serving, check to make sure the potatoes are cooked through and that the seasoning is to your taste. Ladle it into bowls and serve with a dollop of sour cream and a sprinkle of green onions.
