Fall has officially arrived. Hopefully ushering in cooler temperatures and crisp, cold nights that just require a big bowl of hot chili. Sweet potatoes and black beans marry in this recipe that’s equal parts hearty and healthy. So grab a bowl and fill it to the rim without all that guilt!
RECIPE:
2 T olive oil
1.25 lb lean ground beef
1 onion, chopped
1 bell pepper, chopped
2 cups fresh chopped tomatoes
3 cloves garlic, minced
2 1/2 cups sweet potatoes, diced
2 cans black beans, 15oz
1 can diced tomatoes, 15oz
1 can crushed tomatoes, 28oz
1 cup salsa
1 t salt
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2 t coarse ground pepper
1 t chili powder
1 t granulated garlic
1 t granulated onion
1/2 t cumin
1/2 teaspoon sugar
METHOD:
1. Heat olive oil in a large stock pot over medium high heat. Add beef, onions, and bell pepper. Cook until meat is browned and onions are translucent. Reduce heat and add fresh chopped tomatoes and garlic. Cook 30-45 seconds or until garlic is fragrant.
2. Add the remaining ingredients and bring to a boil. Cover and reduce heat to low. Simmer 25-30 minutes or until sweet potatoes are easily pierced with a fork.
