“Winter” finally hit south Florida last week…
I can sense all of the angry faces most of you are probably making.
To that I say teehee.
But seriously, we did have some cooler weather – it dropped down into the 40’s! Hey, that’s cold for south Florida. I don’t know about you, but when the temperature drops, my body craves warm, hearty bowls of yumminess.
I often get asked about recipes that freeze well and chili is definitely one of them to prepare in bulk and freeze, freeze, freeze. It’s also packed with protein and fiber so you really don’t need to serve it with much else if you don’t have time – although tortilla chips and toasted bread make great sides. It’s a meal that leaves you feeling satisfied for hours.
If you are like my family back home and caught in winter’s wrath yet again this week, I hope this dish brings you some comfort. Stay warm!
Sweet Potato & Black Bean Chili
- 1 T extra virgin olive oil
1 large sweet potato, peeled and diced
- 1/ red onion, diced
- 1/2 cup quinoa, rinsed
- 4 cloves garlic, minced
- 1 T chili powder
- 4 teaspoons ground cumin
- 2½ cups water (or vegetable broth)
- 1 15oz can black beans, rinsed
- 1 15oz kidney beans
- 1 14-ounce can diced tomatoes
- 4 teaspoons lime juice
- ½ cup chopped fresh cilantro
- Heat oil in a large skillet oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften and the sweet potato is tender, 8-10 minutes. **This step is optional but helps ensure the sweet potato gets fully cooked.
- Add remaining ingredients to a crockpot and cook on high for 3-4 hours, stirring if possible and adding more water if needed and adjust seasonings to taste.
Top with cheese, avocados, sour cream, green onions and enjoy!
Corn and diced tomatoes would also make a great addition, unfortunately I was out of both. And I couldn’t bear to go out in the cold. 😉 Teehee.
Hope everyone is having a great week so far. 🙂