My friend Kim that I train with on Monday nights suggested this recipe, and I’m glad she did! This time of year is great for chili, and this is a healthy meatless alternative. I made some changes and additions, such as chipotle chili powder and fire roasted tomatoes, to the original recipe, and they gave the dish a little kick and extra flavor. You can serve the chili by itself or with quinoa or cornbread. I served it with Roland® Black Bean Quinoa and gluten-free mini corn muffins.
1 large Spanish onion, sliced onion
20 ounces peeled and cubed sweet potato (about 3 medium to large potatoes)
1 medium zucchini, diced
1-2 cans black beans (I don’t like beans so I omitted them.)
28 ounce can Muir Glen® Fire Roasted Diced Tomatoes
1 teaspoon vegetable oil
1 tablespoon chili powder
1 teaspoon chipotle chili powder
1 teaspoon cumin
1 teaspoon kosher salt
1 cup chicken stock
In a large pot, heat 1 teaspoon vegetable oil over medium heat. Add the onion, zucchini, and 1 teaspoon salt. Cook until the onions begin to soften, about 5 minutes. Add the chili powder, chipotle chili powder, and cumin and stir well to combine. Add the sweet potato and cook for about 5 minutes.
Add the tomatoes and chicken stock to the sweet potato mixture. Bring to a boil. Then cover, with the lid slightly ajar, and simmer on low until the sweet potatoes are soft, about 1 hour.
Tasted great leftover for lunch!