With our local ski mountain closing for the season I decided to recreate a favorite mid day meal they serve in the lodge. Sweet Potato Chili. In New Hampshire there seems to be the scent of smokey wood fires and sap boiling down to sweet maple sweetness in the air and so this chili called for syrup!
I chose to make this chili with ground pork, because bacon and sausage are delicious with maple syrup. And this got me thinking about a southern breakfast of ham and red eye gravy. Strong black coffee adds depth and balance to the smokiness of the chipotle and complex sweetness of maple syrup. This chili is as easy to cook over a campfire as it is on the stovetop. If you prefer a vegetarian version, leave out the pork or replace with tofu (increase your seasoning). Make a double batch for leftover meals, it is fantastic for lunch or quick weeknight dinners.
Recipe & Photography by Heather Bowes.