It was an awesome cooking day using my new Paderno pot.... I'm still learning its quirks (almost steaming my fingertips off yesterday!) It's amazing how fast that pot heats up.
If you're interested in trying the fajita-feta recipe, I've found a link for it. The sweet-potato chili is one of my friend's inventions and I'll include it below. Enjoy!
Cheers,
Suzanne.
Vicki’s Stove-top Sweet Potato Chili
1 Tbsp olive oil
1 med onion, chopped
2 Tbsp chili powder
1 tsp ground cumin
1 tsp ground coriander
2 garlic cloves, crushed (or minced)
(optional: 1 jalapeno chile, seeded and rinsed)
1 can (28 oz.) whole tomatoes, in juice
½ lbs. green beans, trimmed, cut cross-wise in thirds
1-3 med sweet potatoes (around 1 ½ lbs.), peeled and chopped into 1” chunks
1 tsp sugar
1 tsp salt
2 cups water
2 cans (15 oz each) black soy beans, rinsed & drained
Optional: tin of (or frozen) corn, chopped cilantro
In a large pot, heat oil over medium, add chopped onion and cook 10 min (or until soft). Add chili powder, cumin, coriander, garlic (and optional jalapeno) and cook for 1 min. Add tomatoes, green beans, chopped sweet potatoes, sugar, salt and 2 cups of water.
Heat to boiling over med-hi heat, breaking up tomatoes with side of spoon. (Add optional chopped cilantro.) Reduce heat to low; cover and simmer 25 min or until sweet potatoes are tender, stirring occasionally. Add beans (& optional corn) and cook a few minutes longer to heat through. Serve with sour cream if you like.
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