One of my favorite things about fall is CHILI and soup! This is a great recipe because the ingredients are SO inexpensive, it’s easy to make, and the flavors are so good. Make this on Sunday to eat on for lunch all week! It makes about 6 hearty servings. You can always freeze leftovers if there are any. As always, try to shop local or buy organic when possible – at least for the tomatoes!
- 4 sweet potatoes, peeled and chopped into small cubes
- 2 cans drained, rinsed black beans
- 1 28 ounce can of diced tomatoes (I chose fire roasted, organic)
- 1 white onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeno pepper, sliced (leave seeds in for spice)
- 4 cloves garlic, minced
- Spices: 1 tablespoon cumin, 2-3 tablespoons chili powder, 1/4 teaspoon oregano, 1/2 teaspoon cocoa, dash of cinnamon and red pepper flakes, chipotle pepper, sea salt
First preheat your oven and roast your sweet potatoes at 425 for about 35 minutes or so, tossing once halfway (season with either olive oil or coconut oil, sea salt, chili powder, cinnamon; my usual seasonings). Remove and let cool.
While potatoes are roasting, get the rest of the chili together. Put some olive oil or coconut oil or grassfed butter in a large pot and add your onions and garlic. Cook for a few minutes until translucent and then add the rest of your peppers. Stir well and add all of your spices. Then add the large can of tomatoes (do not drain the juices!). Add a few cups of water, stir, and bring to a boil. Then add your drained, rinsed black beans and reduce to a steady simmer. Cook covered for 30 minutes. Last but definitely not least, add your sweet potatoes. Cook an additional 10 minutes more on low and then serve with cilantro or a dollop of organic plain greek yogurt or grassfed cheddar, or nothing at all! It’s delicious any way you want! Again, this serves about 6.