Yield:  8 servings

Ingredients:

Measure:
Safflower oil, divided ½ cup
Yellow onion, diced to ½” pieces 1 each
Carrot, peeled, diced to ½” pieces 1 each
Red bell pepper, diced to ½” pieces 1 each
Cumin 2 Tbsp.
Chili powder 2 Tbsp.
Pasilla chile, fresh 1 each
Habanero peppers 2 each
Garlic 6 cloves
Field Roast™ Spicy Mexican Chipotle Sausage Crumble ¾ lb.
Balsamic vinegar 2 Tbsp.
Yam, peeled, diced to ½” pieces 1 each
Sea salt 2 Tbsp.
Black beans, drained, rinsed 15 oz.
Pinto beans, drained, rinsed 15 oz.
Crushed tomatoes 15 oz.
Diced tomatoes 15 oz.
Vegetable stock 3 cups
Corn kernels 1 cup

Method:

  1. Preheat oven to 450°F.
  2. In a stock pot over medium heat, add 2 Tbsp. oil, onion, carrot, bell pepper, cumin and chili powder; cook until vegetables begin to soften.
  3. Toss pasilla and habanero peppers with 2 Tbsp. oil and garlic; roast in oven for 15-20 minutes or until garlic is fully roasted. Remove from oven; rough chop before adding to pot.
  4. Add the Spicy Mexican Chipotle Sausage Crumble and balsamic vinegar to pot; reduce to low-medium heat, stirring occasionally to prevent sticking.
  5. Toss yams in 4 Tbsp. oil and salt; place on sheet pan and roast in oven for 30 minutes or until soft.
  6. Add beans, tomatoes and stock to the pot; raise heat to medium. Allow chili to simmer 20 minutes, stirring occasionally.
  7. Add roasted yams and corn; adjust salt to taste before serving.