Chipotle Chili with Sweet Potatoes & Brussels Sprouts

So this is what brussels sprouts look like before they are placed in a bag for the grocery store. I bought a big stalk of brussels sprouts at the farmers market last Saturday.

I had no plan for dinner tonight, so I flipped through Appetite for Reduction when I got home from work and found this interesting recipe. Brussels Sprouts in chili? That is a must-try. I had all the ingredients except chipotle chilies. If the ingredient is in the title of the recipe, it’s probably a key ingredient. I walked to the Latino market to get a small can of chipotle peppers in adobo sauce and was ready to go.  Unfortunately, the sweet potatoes were not ready to go. At least not for a while. The recipe said to simmer for 30 minutes, but it was an hour before we ate barely edible sweet potatoes. I cooked the leftovers even longer. Of course, that made the brussels sprouts overcooked. But it still tasted amazing. If I were going to make it again, I would cook the sweet potatoes before adding them to the rest of the ingredients. However, I probably won’t make it again because H hated brussels spouts (claiming he never had them before today) even though he loved them in April.

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