Roasted Sweet Potato Chili

Directions

1. Roasted Sweet Potatoes
2. Preheat oven to 400 degrees. Combine the sweet potato cubes in a bowl and add the rest of the ingredients. Toss around to coat the potatoes evenly. Place the potatoes on a sheet pan and put them in the oven, saving the bowl.. After 10 minutes, stir or shake the potatoes to keep them from sticking to the bottom of the pan. Reduce heat to 350 and continue baking for another 15 minutes, then remove from oven.
3. Chili
4. Using the bowl from the potatoes, toss the onion and garlic, trying to scrape up the residual seasoning. Next, heat the oil in a large pan and add the sausage slices to brown, about 5 minutes. Remove the sausage to a plate and add the onions and garlic to the hot pan. Add the chili powder and seasoning mix and saute for about 5 minutes, then add the sausage back to the pan. Next, add the beer, chicken stock, tomato paste, salsa and butternut squash pasta sauce. Let this simmer for about 20 minutes, and then add the honey and black beans, stirring to incorporate. Lastly, add the roasted sweet potatoes to the pot, reduce heat and let it simmer for another 10 minutes.
5. Serve with Crumbled Bleu Cheese and chopped pecans.
6. Wine Pairing: Marrietta Old Vine Red Lot Number 59