Sweet Potato Chili w/ BBQ Sauce
1 red onion diced
4 gloves garlic minced
1 tbsp ground cumin
1 tbsp chili powder
1.5 tbsp onion powder
0.5 cup vegetable stock no salt added
2 cups tomatoes diced (sweeter preferred)
0.5 cup tomato paste
0.5 cup date paste
1.5 tbsp mustard grain mustard
3 tbsp apple cider vinegar
0.25 tsp liquid smoke
0.5 tsp black pepper freshly ground
2 tbsp sambal or any other hot sauce to taste
0.25 tsp sea salt (optional)
1) First, prepare your Mise en Place (French for “put in place”, meaning proper planning of equipment and ingredients, measuring and cutting it all up so it is ready to go).
2) To start the sauce, bring a small sauce pot to medium–high heat and add the onion. When the onions begin to stick, add the garlic, cumin, chile powder and onion powder. Stir well until the spices are lightly toasted.
3) Next, add the vegetable stock and tomatoes. Bring to a simmer and cook for 4 to 5 minutes.
4) To finish the sauce, add the tomato paste, date paste, mustard, vinegar, liquid smoke and pepper. Stir very well and reduce the heat to low. Cook gently with the lid on for an another 7 to 8 minutes on low heat. Add hot sauce and sea salt to taste.
5) Using a blender, blend mixture until optimum consistency.
6) If not serving immediately, cool and store in a sealed container in the refrigerator.
7) Use to glaze tofu, tempeh or your choice of vegetables.
Sweet Potato BBQ:
2 sweet potatoes large ones, peeled and shredded
2 cans pinto beans drained and rinsed (kidney beans can be used too)
1 red onion
1 red onion diced (you can use sweet onion too)
2 cloves garlic minced
1 can chipotle chiles in adobo minced (you can keep some of the chipotle chiles whole and discard them after the cooking process or mince them and get an extra kick!)
4 cups spinach kale or spinach, chopped
2 cups BBQ Sauce home made
1) Gather all your ingredients and dice the onion, mince the garlic and peel and shred the sweet potatoes.
2) Sauté the onion for about 5 minutes until softened and add the minced garlic and heat for an additional 30 seconds.
3) Add the sautéed onions, shredded sweet potatoes, pinto beans, chipotle chiles, spinach and BBQ sauce all into a crock pot. I like to use the crock pot but you could sauté the onion in a large saucepan over medium/high heat. 4) Stir in the sweet potato, cover, and cook until softened, about 7 minutes, or until tender. Stir in the pinto beans, chipotle chiles and home made BBQ sauce. Stir in as much of the water as needed to make a smooth sauce. 5) Cook, stirring occasionally, to heat through and blend the flavors, about 5 minutes. Stir in the spinach and cook for a few more minutes, until wilted.
6) Set the crock pot to high for two and a half hours or low for about 5 hours. Mix everything a few times during the cooking process.
7) To serve, divide the mixture evenly among serving bowls.