Not everyone has that cowboy love for chili with kidney beans and a chili pepper spice so where does that leave the rest of us? Not in the dust of the corral, but a green field of sweet potatoes and light tomatillo flavor.
What I love about this recipe is the effortless prep- 15 minutes prep, 4 hours slow cook time. The only knife skills required are cubing the sweet potatoes (that you don’t even have to peel!) and spooning the avocado out of its skin. Everything else is just added to a slow cooker to do its thing so dinner is ready by day’s end. I came across his recipe on Epicurious- created by a food director, Rhoda Boone who is a self-proclaimed pie whisperer, oyster enthusiast and long lost Texan so she must know what she's doing!
I am not a spice junkie so I like to be able to vary the heat in dishes so it can feed a family with different tolerances. The amount of heat this dish has is dependent on the tomatillo sauce you use and if you choose to spoon sour cream over the top which adds a tasty creaminess and subdues the spice if desired. This versatile dish is soon to be a favorite any time of year and what's more it will yield 6-8 servings so there are always leftovers!
Chili can be made 3 days ahead; cover and chill.
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