A creamy and satisfying chicken and pinto bean stew with tender chunk of sweet potato. Ultra warming and cozy!
In a large stockpot, heat the oil over medium heat.
In a separate small saucepan or skillet, melt butter or oil over medium heat.
Stir in flour to make a roux (this mixture will be thick and dry.) Toast it gently for a minute or two until you begin to smell a nice toasted flavor from the rice flour.
Stir this mixture into the stockpot (this roux will thicken the chili and give it a nice, silky texture!). Let it simmer for a couple of minutes just to 'bloom' the flour and create the thicker texture.
Stir in the vinegar. Top with the lime juice and cilantro at this point, or allow everyone to add to their own taste.
Instant Pot instructions in the post above.
Recipe via tessadomesticdiva.com