Soups and stews are nourishing and perfect meal time ideas for busy people on the go.
This delicious, hearty and packed-with-nutrition chili is loaded with protein and vegetables and will sure to become a household staple.
2 medium sweet potatoes, peeled and cut into 1⁄2-inch pieces
1 medium sweet onion, chopped
2 garlic cloves, pressed or 1 heaping tablespoon of minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper (spice to taste)
1/4 teaspoon ground cinnamon
2 teaspoons cacao powder or unsweetened cocoa powder
4 tsp lime juice
1/2 tsp each ground sea salt and black pepper
1 14 oz can diced tomatoes, including the liquid*
1 15 oz can black beans, rinsed and drained*
1 15 oz can chili beans, rinsed and drained*
2 cups OR one 14 oz. can vegetable broth* (use water if you don’t have broth)
Chopped fresh cilantro
* use BPA free cans
In a 4 to 6-quart Dutch oven or stockpot, sauté the chopped vegetables (onion and sweet potatoes) in one to two tablespoons of olive oil on medium-high heat. You'll need to stir the ingredients every few minutes so they can cook evenly.
Once onions turn translucent, turn heat to medium-low. Add garlic and spices (chili powder, cumin, cayenne, cocoa powder, cinnamon, and a dash of salt and pepper) and canned ingredients (tomatoes, beans and broth). Stir.
Cover and cook for 45 minutes up to two hours, stirring occasionally or until sweet potatoes are tender.
Remove from heat and stir in chopped Cilantro.
Divide into individual bowls, garnish as desired and serve. Season chili with salt and pepper to taste