November 10, 2013

Aztec Chili with Sweet Potato Fries

2lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1/2c. (1 packet) diced Hatch green chile
2c. low-sodium vegetable juice
15oz. can pumpkin
2tbs. unsweetened cocoa powder
1tbs. cumin
1tbs. paprika
2tsp. coriander
2tsp. cinnamon
1tsp. garlic powder
1tsp. cayenne
2tbs. chili powder

It seems like everyone is coming up with some sort of recipe for pumpkin chili.  This one was born of me lacking the ingredients of any single recipe and having to improvise a mix.  What I came up with is a combination of pumpkin, chocolate and chili pepper– very Central-American ingredients that reminded me of the (probably misnamed) Aztec hot chocolate.

Saute the onion and garlic in olive oil, then add the beef and brown.  Drain the extra fat, transfer to a large heavy-bottom pot and mix in the spices.  Add the green chile, pumpkin and vegetable juice (if the mixture is too thick, add broth or water until desired consistency). Bring to a boil, lower to a simmer and cook for 10 minutes, stirring occasionally.

For the sweet potatoes, slice the potatoes and toss with olive oil, sea salt and black pepper.  Bake for 30 minutes at 450°, until the desired crispiness.

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