Client has requested no soup for the time being, so I turned to this healthy chili when I needed a quick and hearty meal to prepare (and I had just enough sweet potatoes to pull it off). My mom tore the recipe out of Healthy Living Made Simple, the Sam’s Club magazine members receive; a web search revealed it’s from the November/December issue of 2014.
Sweet potato chili
- Prep.Time : 10 min
- Cooking Time : 25 min
- Serves 4
- 1 Tbsp. olive oil
- 1 medium onion, chopped
- 2 tsp. chili powder
- 1 cup canned vegetable broth
- 1 sweet potatoes, cubed
- 1 can Mexican-style stewed tomatoes
- 8 oz. pinto beans, drained
- 8 oz. black beans, drained
- 1 can corn, drained
- 2 tsp. Italian seasoning
- 1 grated orange peel
- Heat olive oil in medium sauce pan over medium-high heat. Add onion and saut until golden brown. Add chili powder and stir for 1 minute.
- Add broth and potatoes, cover pan and reduce heat to medium. Simmer until potato is almost tender (about 10 minutes).
- Add tomatoes with juices and pinto and black beans. Add corn. Simmer uncovered until chili thickens and potato is very tender (10 minutes).
- Mix in orange peel and Italian seasoning. Add salt and pepper to taste. Serve.
This chili was a breeze to prepare. I doubled it because I wasn’t going to leave 1/2 cans of beans and corn languishing in the refrigerator. I used regular canned tomatoes, dried orange peel, and frozen corn because that’s what was on hand. I froze half of the recipe with confidence that it will reheat well.
Verdict: Delicious! The potatoes gave a wonderful flavor to the chili, adding little tastes of sweetness amidst the beans and corn. I didn’t really get the citrus flavor– I might have tried rehydrating my orange peel to see if that would enhance the flavor. I could easily see adding cubes of beef to this dish to make it even heartier, or cooking up some chorizo, draining it, and adding it to the broth to give the chili a spicy kick. That being said, this version is great! I will definitely make it again.