It’s officially chili season! I don’t know about you but chili and soup are about all I want to eat in the fall. They’re just warm, feel good meals. I wanted to make a black bean chili but with sweet potatoes so I decided to wing it and create my own recipe. I loved the end result, so I had to share. Check it out below!
Ingredients:
2 medium sweet potatoes
1 15oz can of reduced sodium black beans
1 15 oz can of corn
1 10 oz can of Rotel diced tomatoes with cilantro and lime juice
1 10 oz can of Rotel diced tomatoes with green chilies
1 large onion, diced
1 large red bell pepper, diced
goat cheese
Seasonings:
Sea salt
cumin
Tony Chachere’s Creole seasoning
curry powder
Fiery 5 red pepper
chili powder
cilantro
crushed red pepper flakes
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| I had initially planned to add chick peas but later decided against it. |
Instructions:
1. Spray a baking pan with canola oil and preheat the oven to 350 degrees.
2. Chop your sweet potatoes into 1/2 in cubes, spread them across your pan evenly, spray them with olive oil, and sprinkle on some sea salt.
3. Put them in the oven and let them cook for about 40 minutes.
4. Turn the stove on to medium heat and spray some olive oil on the bottom.
5. Sauté your onions for 2-3 minutes, then add the diced bell pepper along with some sea salt and cumin.
6. Let them sauté for another 3 minutes.
7. Add your cans of Rotel diced tomatoes and add one teaspoon of Tony Chachere’s creole seasoning.
8. Add the corn (don’t drain the liquid!) and let that cook for about 5 minutes.
9. Next, add the black beans (again, don’t drain the liquid), and let that cook for another 5 minutes.
10. Continue to stir your chili and add crushed red pepper flakes, cilantro, curry powder, and sea salt.
11. Bring to a simmer for about ten minutes. If it’s still too thick for you, add one cup of water at a time, until desired consistency.
12. Once they’re done, add your sweet potatoes to the chili.
13. Let it cool.
14. Spoon out some chili and sprinkle with goat cheese (or plain greek yogurt).
15. Enjoy!
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