Sunday, January 9, 2011

Chipotle Chili with Sweet Potatoes and Brussels Sprouts

When I was in the U.S. recently, I bought two cans of Chipotle Peppers in Adobo sauce because they are awesome, so many recipes I have call for them, and they are nowhere to be found in Denmark.

This was the first recipe, from Appetite for Reduction, that I cracked a can for and it was fantastic! It recomfirmed my love for the peppers and the sauce. Smokey, spicey, and stores well in the freezer because you will never use the entire can in one recipe.

I must say, I continue to love each recipe that I make from this cookbook but I am ready to acknowledge that the time estimates are not reasonable for me. This chili said that it should take 20 minutes to prepare but it took me significantly longer. Washing and/or chopping, dicing, or slicing  an onion, 4 garlic cloves, chipotle peppers, sweet potatoes, and brussel sprouts was well over the 20 minute mark for me! And that didn't include the measuring and adding of the other ingredients. With that said, I am not bothered by the extra time, it is just worth noting to others that might expect something this delicious in an overly impressive amount of time!

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