We've all had a taste of winter early this year. Cold and snow mean one thing - SOUP TIME! There is no better way to warm up than with a nice bowl of soup. Battle the chilly with a nice bowl of chili. Let's take a look a few new chili recipes.
SWEET POTATO CHILI
Try this sweet and spicy chili. It has a little something for everyone.
1 tablespoon olive oil
1 onion diced
3 cloves of garlic minced
1 large sweet potato cubed into 1 inch pieces
4 cups black beans or 2 (15 ounce) cans, rinsed and drained
30 ounces diced tomatoes 2 (15 ounce) cans
4 cups vegetable or chicken stock
1 cup quinoa
1 1/2 tablespoon Chili Seasoning Mix
Heat oil over medium heat in large stock pan or dutch oven.
Saute onion and garlic for 3- 5 minutes, or until translucent.
Add remaining ingredients into pan and bring to a boil. Reduce heat and simmer for 25-30 minutes, or until sweet potatoes are tender.
Top with any desired toppings.
This Sweet Potato Chili can be stored in the refrigerator for 4-5 days and can be frozen for up to 3 months. To reheat, add in a splash of water or stock and heat gently over medium heat on the stove or in 1 minute intervals in the microwave.
Feel free to omit the quinoa--it adds bulk and protein, but this chili is delicious without it.
Sweet Potato Black Bean Chili is delicious served plain, but also delicious topped with cheese, diced avocado, minced cilantro, and/or sour cream.
Be sure to use vegetable stock to keep this chili vegan friendly and vegetarian.
In place of the homemade chili seasoning, use 1 1/2 teaspoon chili powder, 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon pepper, a pinch of cayenne, and 1/4 teaspoon cumin.
WHITE CHICKEN CHILI
Use chicken or turkey in this chili version. Both ground or whole meat work in this recipe.
1.5 lbs organic boneless chicken breasts
1 large white or Japanese sweet potato peeled and cut into 3/4 inch chunks about 3 cups*