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It’s no secret that if you follow this blog, you know that this winter I’ve been digging the sweet potatoes and Brussels sprouts combination. Steamed or roasted, I love putting them on salads or veggie burgers or just eating them as is. Those two foods are basically “winter” to me right now.

So, I was excited to find a new way to eat them. A very unexpected way, for me, for sure: chili. Yes, the thought of Brussels sprouts in chili sounds strange (maybe not sweet potatoes, so much), but, I assure you that even if you hate Brussels, chances are you might like this recipe.

As Example A as to why this is, I give you my husband, who, though he HATES Brussels, actually chose to make this recipe. He knew we had pretty much everything on hand and that I’d probably like it and thought he’d take one for the team. But, as it turned out, he liked it. And I’ll tell you why: This chili is so saucy, you can’t even taste the Brussels. I’m serious. Everything is so spicy and smoky and delicious because of the adobo peppers, that we could’ve thrown cardboard in there and been none the wiser.

This description probably doesn’t make this chili sound appealing, but it is. Really. And I think that if you have someone in the house who isn’t the biggest yam/Brussels fan (including yourself), but you want to push them because you know they have awesome nutrient value, then try this recipe.

Also, a word of caution: The adobo sauce and peppers are what makes this recipe really work, but you might want to be careful if you aren’t too keen on spice. We only used two of the three peppers, and it was still nearly too hot for us. We’re not total wusses, but still.

Chipotle Chili with Sweet Potatoes and Brussels Sprouts

1 teaspoon olive oil

1 red onion, diced small

4 cloves garlic, minced

1 tablespoon coriander seeds, crushed

2 teaspoons dried oregano

3 chipotles in adobo, seeded and chopped (we only used 2 and it was plenty spicy for us)

1 ½ pounds sweet potatoes (2 average-size), peeled and cut into ¾-inch pieces

12 ounces Brussels sprouts, quartered lengthwise (about 2 cups)

2 teaspoons ground cumin

1 tablespoon chili powder

1 (28-ounce) can crushed tomatoes

1 cup water

1 (16-ounce) can pinto beans, drained and rinsed (about 1 ½ cups)

1 ½ teaspoons salt

Freshly squeezed lime juice

In a 4-quart pot over medium heat, sauté the onion in the olive oil for 5 to 7 minutes, until translucent. Add the garlic, coriander seeds, and oregano, and saute for a minute more. Add the remaining ingredients (except the lime juice). Mix well. The sweet potatoes and Brussels sprouts will be peeking out of the tomato sauce, but don’t worry, they will cook down.

Cover the pot and bring it to a boil, then lower the heat to simmer and cook for about half an hour, stirring often, until the sweet potatoes are tender but not mushy. Squeeze in the lime juice to taste and adjust any other seasonings. Let the chili sit uncovered for at least 10 minutes before eating.

(Recipes from “Appetite for Reduction” by Isa Chandra Moskowitz)