The smoky, sweet and spicy flavors blend beautifully in this sultry twist on chili. Make it meatless by omitting the bacon and adding ¼ teaspoon smoked paprika, and using vegetable broth in place of the chicken broth.
- Yield: 6 servings
- Course: Soup
All you need for this recipe and more...
6 slices thick cut smoked bacon, chopped
1 pound sweet potatoes, peeled and cut into 3/4-inch dice
2 medium onions, chopped
1 jalapeño pepper, seeded and finely chopped
5 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground chipotle pepper
2 cups chicken broth
1 (14.5-ounce) can no salted added fire roasted diced tomatoes
1 (15-ounce) can no salt added black beans
1/2 cup quick cooking barley
1/2 teaspoon salt
1. Heat a 6-quart saucepan over medium heat. Add the bacon and cook until browned and crisp, about 7-8 minute. Transfer bacon with a slotted spoon to a plate covered with paper towel.
2. Pour off all but 2 tablespoons of the bacon fat from the saucepan and return to the stove over medium-high heat. Add the sweet potatoes, onions and jalapeño pepper; cook, stirring occasionally, until the onion is slightly softened, about 5 minutes. Add the garlic and cook 1 minute. Stir in the chili powder, cumin, oregano and ground chipotle; cook until fragrant, 15 seconds. Pour in the broth, tomatoes, beans and barley; reduce the heat to medium-low, cover, and simmer until the sweet potatoes are tender and the barley is cooked through, about 20 minutes. Remove from the heat and stir in the bacon and salt; let stand 15 minutes before serving.