Weeknight Chili
I’m not sure if the weather is the same for you, but it has been really cold here. My family and I needed some serious warming-up. So, I decided it was time to put together a recipe for something hot. What better than some delicious and relatively-quick homemade chili?
If you like your chili mild, you’ll want to omit the chipotle chili powder. If you like your chili extra hot, double the chipotle chili and/or add some sriracha sauce to taste. I like to serve my chili with my gluten and dairy free cornbread.
Ingredients
I lb Ground Beef (ground turkey, chicken or meatless crumbles works fine too)
1 Can 10.75 ounces Hunt’s tomato puree
1 Can Water (I used the tomato puree can)
2 Cans 15 ounces each, Black Beans – drained and rinsed
1 Cup Onion – chopped
2 Cloves Garlic – diced
1 small Yam (orange sweet potato) – chopped: about ½ “ cubes
1 Cup Frozen Corn
1 ½ Tablespoons Chili Powder
½ Tablespoon Cumin
2 teaspoons Salt (I like Sea Salt or Himalayan Pink salt)
½ teaspoon Chipotle Chili Powder
2 teaspoons Extra Virgin Olive Oil (If you are using lean meat/ substitute)
Instructions
Brown the ground beef over medium heat in a medium sauce pan.
Add, then sauté the onions and yams. (add olive oil if using lean ground beef, turkey, chicken or substitute).
When the yams are fork-tender, add the diced garlic and sauté for a few more minutes.
Add the seasonings: chili powder, cumin, salt, chipotle powder and stir to combine.
Add the tomato puree, water, black beans and frozen corn.
Simmer, covered, on medium-low heat for about 20 minutes, stirring occasionally.