Roasted Sweet Potato Chili*
By Lou Bank
2 large Asian or Korean Sweet Potatoes (from Green Acres, if you're wise)
2 tablespoons corn oil
1 large Leaning Shed Farm Candy Onion, chopped
1 large Leaning Shed Farm Carrot, peeled and chopped
1 stalk celery, chopped
3 Leaning Shed Farm Sweet Peppers, blowtorched, seeded, cored, and chopped
3 cloves Leaning Shed Farm garlic, finely chopped
1 to 3 Leaning Shed Farm hot chile peppers
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons Leaning Shed Farm Candy Onion Powder
1 tablespoon Leaning Shed Farm Yellow Fever powder (or chili powder)
1 1/2 teaspoons salt
28-ounce Leaning Shed Farm tomatoes, blowtorched and chopped, liquid reserved
3 cups cooked Three Sisters black beans with the "liquor" from the cooking**
Wrap sweet potatoes in foil, and throw into a 350-degree oven. Roast until soft all the way through (usually about 90 minutes).
Remove skin, and throw the meat of the sweet potatoes into a food processor. Include as much of the sweat and sugars from the tin foil as possible. Process until there are no chunks left.
Heat oil in a heavy-bottomed pot over medium/medium-high heat. When it just starts to smoke, or looks like it might, throw in the onions, carrots, and celery; stir until almost soft. Add the Candy Onion Powder, Yellow Fever Powder, salt, garlic, and sweet and hot chiles, and stir for a couple more minutes.
Empty the pot into your slow cooker. Add everything else except the sweet peppers and hot peppers. If the liquid doesn't cover everything, add enough water to do so.
Cook on low, covered, for nine hours. Take lid off, add the sweet and hot chiles. and cook an additional two hours.
* Yes, that's pulled pork (marinated in achiote sauce, if you must know) on top of this otherwise-vegan chili. If that's how you want yours, then go here to learn how we cooked a whole pig undergound.
** You can use canned black beans. If you do, drain them and use water instead of the bean "liquor" to fill out your slow cooker.