It is that time of year for soups, casseroles, and hot cocoa! One of my most favorite dishes is chili. It’s a complete meal in a bowl and really, what is easier than that?! This variation of a classic, which has been inspired by my sweet friend, Evie, is rich and filling. I promise that you will not miss the meat! Enjoy!
3 diced tomatoes (Roma – fresh)
28 oz can crushed tomatoes
2 Tbsp chili powder
2 tsp cumin
2 tsp tumeric
2 large sweet potatoes (cleaned and diced – skin on)
1 large onion – diced
2 cloves garlic – minced
1 15oz can yellow corn – drained and rinsed
1 15oz can dark kidney beans – drained and rinsed
1 15oz can black beans – drained and rinsed
2 Tbsp tomato paste
1 cup broth (homemade or store bought)
Place everything in a medium sized crockpot. Stir. Set on LOW and cook for 6-8 hours.
I serve mine with Greek yogurt, tortilla chips, avocado, cilantro.
Yields : 8 servings
Serving size: 2 cups
Calories per serving: 250