Post Thanksgiving Chili

I had a wonderful Thanksgiving, but if you are anything like me, you are sick of eating leftovers! I was ready for something totally different. Since it has been so cold here, chili has been on my mind. This chili is loaded with vegetables. Sweet potatoes are another one of my favorite foods of the season, and this recipes has pumpkin too. With both of the bright orange vegetables, this chili is full of beta-carotene and antioxidants. The mushrooms help give a meaty texture with out adding as much beef. Mushrooms are one of the coolest vegetables in my opinion. You can increase their vitamin D just by setting them in the sun! Portabellas are my favorites from a flavor standpoint. Between all the veggies and the beans, this chili has a lot of fiber. Enjoy your chili!

Sweet Potato and Black Bean Chili

1 Tbsp canola oil (divided)

1 large yellow onion, diced

4 cloves garlic, minced

1 red bell pepper, diced

2 jalapeños, diced

1 lb. lean ground beef

8 ounces portabella mushrooms, finely chopped

2 tsp cumin

1 ½ tsp salt

½ tsp pepper

1 tsp oregano

1 tsp chili powder

1 ½ tsp smoked paprika

2 lbs sweet potatoes, peeled and cubed

1 28 ounce can diced tomatoes with no added salt

2 15 ounce cans black beans, drained and rinsed

32 ounces of beef or mushroom broth

1 15 ounce can pumpkin puree

½ tsp cinnamon

1 Tbsp unsweetened cocoa powder

toppings: cheese, sour cream, avocado, cilantro, or pickled jalapenos

Over medium heat, sauté onion, garlic and peppers in 1 ½ tsp of oil. Cook until veggies are tender. Add to slow cooker.

Add the other 1 ½ tsp of oil to skillet. Add beef, and spices. Cook until meat is cooked through. Drain and add to slow cooker.

Add the rest of the ingredients to the slow cooker and stir to combine. Cook for 4-6 hours on high or 8-10 hours on low covered until potatoes are tender.

Cook the last 30 minutes with lid off to allow chili to thicken. Top with optional toppings and enjoy!

Note: I assemble mine in the slow cooker the night before and put it in the fridge overnight. The next day I just put the pot in the slow cooker and turn it on before heading out to work.

Adapted from www.ourbestbites.com/2012/10/black-bean-and-sweet-potato-turkey-chili/
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One thought on “Post Thanksgiving Chili

  1. Pingback: Southwestern Chili | RecipeFirst

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