Long time no talk! The last month-ish has been absolutely insane and unpredictable. I started a new job, am trying to just be a person in general, and have been dealing with some family health issues. Basically I have been in severe need of food that 1. will last me multiple meals and 2. is comfort food.
This sweet potato chili is similar to my vegetarian chili; however, my family is not down for quinoa the way I am so this is a modification that everyone loves. Plus there is a huge difference in the depth of flavors between the two.
What You’ll Need:
2 small sweet potatoes
1 lb. extra lean ground beef
2 (15 oz.) cans black beans
32 oz. vegetable broth
1 (4.5 oz) can chopped green chilis
1 (14. oz) can tomatoes, diced
1/4 cup chopped red onion
2 tablespoons chili powder
1 tablespoon garlic, minced
1 tablespoon olive oil
1 teaspoon cumin
Juice of 1 lime
1 avocado (optional)
Non-Fat Plain Yogurt (optional)
What You’ll Do:
1. In a pan, cook the lean ground beef through.
2. While the ground beef is cooking, combine red onion, garlic, olive oil and sweet potatoes in a stockpot. Allow to cook for 5 minutes so the sweet potatoes can soften. Mix in the cumin and chili powder.
3. Add stock, cooked ground beef, tomatoes, chiles, and black beans. Allow the mixture to come to a boil.
4. Reduce heat to a simmer and allow the chili to cook for 30-40 minutes, or until sweet potatoes are tender with a fork.
5. After removing the chili from heat, stir in the juice of one lime. Add desired toppings.
What You’ll Need to Know:
This recipe is delicious and makes about 8 to 10 servings (depending on how hungry you are). Ground beef could also be substituted with ground turkey, which would be equally delicious. My favorite thing about this chili is that it is relatively low calorie AND its super filing so it stays with you for a while.
P.S. I have actual content scheduled for the next couple of weeks so we will FINALLY be back on track!!!!