If you are not a meat eater then you might want to tune me out for a minute. You can also sub out the elk with any ground meat or poultry of your choice. If you are vegan then you could go with tofu crumbles, beans or a meatless substitute. You would still benefit greatly with all the other ingredients in this chili. I mean really, sweet potatoes and spices all done up cowgirl or cowboy style. Bring it.
1 pound ground elk (ask your local butcher for this or you can use chopped meat or bison)
1 leek, cut into small pieces
1 zucchini, cut into small pieces
2 cloves chopped garlic
26 ounces strained or chopped canned tomatoes
1 cup vegetable broth
1 tablespoon fresh lemon juice
1 tablespoon chili powder
1 teaspoon ground cumin
a handful of fresh chopped cilantro leaves
salt and pepper to taste
1
Preheat the oven to 425 degrees F with the rack in the middle. Toss sweet potato with a few dashes of cinnamon, sea salt and a splash of olive oil until they glisten slightly. Place the sweet potatoes in a single layer on a sheet pan. Bake about 30-35 minutes until soft and slightly browned. Toss once during baking.
2
In a large saucepan add leeks, zucchini, garlic and a splash of olive oil. Soften and slightly brown over medium-high heat for a few minutes. Brown elk in the same pan with the mixture for about 5 minutes, breaking up any large pieces with the side of a spoon.
3
Add tomatoes, broth, chili powder, cumin,1/2 teaspoon cinnamon and lemon juice to the pan. Bring to a boil and let simmer for about 25 minutes. Add sweet potatoes. Adjust seasoning according to taste. Add fresh cilantro at the end.
4
Serve with grated cheese, a dollop of sour cream or thick greek yogurt. Garnish with more fresh cilantro.
Ingredients
1 large sweet potato, cut into 1/2 inch pieces
a few dashes of ground cinnamon
1/2 teaspoon kosher salt
olive oil
1 pound ground elk (ask your local butcher for this or you can use chopped meat or bison)
1 leek, cut into small pieces
1 zucchini, cut into small pieces
2 cloves chopped garlic
26 ounces strained or chopped canned tomatoes
1 cup vegetable broth
1 tablespoon fresh lemon juice
1 tablespoon chili powder
1 teaspoon ground cumin
a handful of fresh chopped cilantro leaves
salt and pepper to taste
Directions
1
Preheat the oven to 425 degrees F with the rack in the middle. Toss sweet potato with a few dashes of cinnamon, sea salt and a splash of olive oil until they glisten slightly. Place the sweet potatoes in a single layer on a sheet pan. Bake about 30-35 minutes until soft and slightly browned. Toss once during baking.
2
In a large saucepan add leeks, zucchini, garlic and a splash of olive oil. Soften and slightly brown over medium-high heat for a few minutes. Brown elk in the same pan with the mixture for about 5 minutes, breaking up any large pieces with the side of a spoon.
3
Add tomatoes, broth, chili powder, cumin,1/2 teaspoon cinnamon and lemon juice to the pan. Bring to a boil and let simmer for about 25 minutes. Add sweet potatoes. Adjust seasoning according to taste. Add fresh cilantro at the end.
4
Serve with grated cheese, a dollop of sour cream or thick greek yogurt. Garnish with more fresh cilantro.
Notes
Recipe: Cowgirl Elk Chili with Roasted Sweet Potatoes
AuthoradminCategoryDinner, Lunch, Meat, Sweet PotatoesCuisineAmericanCooking MethodBaking, SauteeingDifficultyBeginner
