3 Bean Chill in Sweet Potato Boats
Team: WildCat Captains
Host School: St. Albans Town Education Center
Age Group: Middle School
Ingredients
2 medium sweet potatoes to bake
Aluminum foil
1 chopped onion
1/2 c thin cut carrots
1/2 c thin cut celeriac
1c chopped red pepper
2 medium sweet potatoes peeled and cut into chunks
1t ground cumin
1 T olive oil
3 c vegetable broth
1/2c salsa
3T chopped chipotle in adobo sauce
1T uncooked quinoa
1t smoked paprika
1/2 t garlic powder
1/2 t pepper
1/2 t allspice
1/2 t salt
1 15.5 oz canned black beans or 1 3/4c cooked dried beans
1 15.5 oz canned red kidney beans or 1 3/4c cooked dried beans
1 15.5 oz canned pinto beans or 1 3/4c cooked dried beans
1 c shredded cheese
1 avocado
1c sour cream
1 lemon cut in half
2 chilies seeded and stemmed
Preparation Instructions
Prick 2 sweet potatoes and wrap each in aluminum foil.
Place in oven for 40 minutes.
Then Slice potatoes in half. Scoop out all but a thin layer of potato.
Re wrap potato skin in foil and return to oven for another 39 minutes.
Cut up the middle of the sweet potatoes into small chunks.
Peel carrots, celeriac and onion. chop vegetables. Sauté onion, carrots, celeriac in oil until soft for 5 minutes.
Add red peppers, sweet potato chunks and cumin, sautéing another 5 minutes.
In large pot add vegetable broth, sautéed vegetables, sweet potato chunks, salsa, quinoa, and spices.
Cook for 35 minutes stirring every few moments making sure to mix well.
Rinse beans then add beans to chili.
Cook for an additional 25 minutes.
Shred cheese.
Cut, de-seed and de-stem the 2 chillies.
Cut avocado in half, spoon out contents and mash in a small bowl. Mix with sour cream. Squeeze out the juice of one half of the lemon and mix into the mixture.
Chop up the chillies.
Take the sweet potatoes out of the oven, spoon chili into skins, top with avocado, shredded cheese and chillies.