I already had my heart set on this chili so I was determined to "wing" it and make something work. So here was the final recipe and I was so pleasantly surprised by how DELICIOUS this was! It was hubby AND teenager approved so it will be added into the rotation.
Ingredients
- 2 tsp olive oil
- 1 small or ½ large onion, diced
- 3 cloves of garlic, minced
- 1 can of kidney beans
- 1 can of chili beans
- 1 large can of fire roasted tomatoes
- 2 cups of baby spinach, chopped into small pieces
- 2 med/large sweet potatoes, diced (measure about 3 cups)
- 1 cups of chicken stock
- 3 T taco seasoning
- chili powder to taste
- optional - honey
- toppings:
- cheddar cheese
- cilantro
- chives
- avocado
Instructions
- In a large pot or dutch oven, heat 2 tsp of olive oil over medium heat. Add onions, garlic and spinach and cook until soft. Season with taco seasoning and turn to low.
- Add the remaining 2 tsp of olive oil to another pan and saute sweet potatoes just until they start to brown. Cook until potatoes are soft enough to put into blender.
- In original large pot add the can of fire roasted tomatoes, both cans of beans, and 1 cup of chicken stock to the pot. Bring to a low boil and simmer for 10 minutes or so.
- You can leave the potatoes as is, but I **highly recommend** the following step to get an amazing texture to your chili. This is also the way to go if you have picky eaters in your house who “don’t like sweet potatoes” **Using an immersion blender, puree the mixture until it reaches your desired consistency (you can also transfer to a regular blender and puree that way, which is what I did! I just pulsed a few times). I put half in a blender and left half as little chunks of diced potato.
- Add potatoes to the pot and stir to combine. Add additional stock to reach desired thickness, as the chili will continue to thicken up as it cooks. Season with chili powder to taste, starting 1 teaspoon at a time so you don’t overdo it. And, if you want to bring out the flavor of the sweet potato a little more and cut some of the tomato, you can add a spoon of honey. If you want a little more spice, add some cayenne! Simmer for a 15-20 more minutes before devouring!
- Top with fresh chives, cilantro, shredded cheddar and avocado. YUM!
- You can make this vegan by using vegetable stock instead of chicken, omitting the honey and cheese.
21 Day Fix Container Count:
Makes six (1 ¼ cup) servings: 21 Day Fix 1 G, 1 Y, ½ B (Blue - toppings)
Origanal recipe I adapted http://confessionsofafitfoodie.com/2016/10/21-day-fix-sweet-potato-and-black-bean-chili/
