Wow. Just awesome. I didn't have a fresh bell pepper on hand so used some frozen tri-color bell peppers, added them in at the end with the beans and potatoes. Used a whole tsp oregano too, I love the stuff. Other than that I followed the recipe exactly. The texture was spot on, that step of roasting the sweet potatoes really makes a difference. I've never had ancho chili powder that was very hot so I used the recipe amount. The finished dish was not that hot to me. At first I was taken aback by the large caloric number here, until I realized this recipe thinks it's 4 servings. I'll get at least 6 servings out of this, it makes a pretty big pot. When I use my own software to determine nutrition for 6 servings I get 350 calories, 6g fat, 68g carb, 14g fiber, 12g protein. Now that makes more sense. Anyway, I love this dish and will make it often. Thanks Chef John!
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Wow. Just awesome. I didn't have a fresh bell pepper on hand so used some frozen tri-color...