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.