I can probably count the number of times I’ve eaten chili in my life. I’m just not the chili kind of mom. Well, at least not until recently–no, these are not pregnancy cravings, really.
Whether you love chili or also don’t think you’re the chili type, you may fall in love with this adapted version of the quick and inexpensive recipe that I discovered in this month’s Family Fun Magazine. The magazine sat on my kitchen counter opened to the recipe for about a week…I only wish that I had made it sooner. It’s the perfect hectic night dinner solution. It’s simple and healthy, but it won’t command a ton of your time.
If you don’t have the exact ingredients, you can easily tweak it up a bit. To make the recipe “Vermont-ish,” I added freshly grated Cabot Cheddar cheese and sour cream on top. Yet another reason, our family likes Family Fun Magazine!
2 T Canola oil
1 chopped onion
1 T chili powder
1/2 t. ground cumin
2-3 c. chicken broth (* I’m not always the measuring type – I think I used closer to 3 cups of store “boxed” broth)
4 sweet potatoes, peeled and cubed
1 big can organic diced tomatoes in juice (*I used Muir Glen)
1 3/4 c. black beans, drained (*I soaked dry black beans in water for 6+ hours instead)
a pinch of orange zest or to taste (*grated orange peel)
Salt (*I used just a pinch, since I used boxed broth)
Your favorite toppings: cilantro, Cabot Cheddar, Sour Cream
Nutshell instructions: Heat the oil, add onion (cook ’till soft – a few minutes), then add spices, broth and sweet potatoes. Stir. After it gets to a gentle boil, reduce heat and simmer for 15 minutes or so. Add tomatoes and beans, simmer uncovered for another 15 minutes, give or take…or until you’ve had time to check your email or call your best friend or both. You’ll know it’s ready at this point because it looks like chili and tastes like yummy!