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Sunday, February 15, 2015

Recipe Share: Black Bean & Sweet Potato Chili

This smoky, savory chili recipe is perfect for cold winter nights when you just want to curl up and EAT.  Made with all vegetables, it's healthy and lower in calories than traditional chili, while being very hearty and comforting at the same time.  A dollop of sour cream on top adds just the right amount of creamy finish.


·         1 large red onion, chopped
·         4 garlic cloves, minced
·         1 tablespoon ancho chili powder
·         1 tablespoon ground cumin
·         2 teaspoons unsweetened cocoa powder
·         ¼ teaspoon ground cinnamon
·         ¼ teaspoon black pepper
·         2 teaspoons kosher salt
·         2 14-ounce cans of Hunts fire-roasted diced tomatoes
·         2 15-ounce cans of black beans, drained and rinsed
·         2 medium sweet potatoes, peeled and cut into small pieces
·         Sour cream and tortilla chips, for serving

    In a slow cooker, combine the onion, garlic, chili powder, cumin, cocoa, cinnamon, salt, and black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
    Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours.
    Serve the chili with the sour cream and tortilla chips.

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