Last night, we spent most of the night watching the weather channel and in line at Whole Foods stocking up on water, beans, and other non-perishables. I’ve never seen so many people at a grocery store. It was insanity! I felt a strong urge to make something warm and comforting to brace us for the storm due to hit us today.

The only problem is that my husband likes to eat meat at every meal. And I mean every single meal. It’s frustrating and difficult for me because I prefer a mostly pescatarian diet (traditional vegetarian plus fish!). I’ve been trying hard to make meat-free dishes that he would enjoy. It’s definitely a struggle but this chili was a step in the right direction. It’s hearty, warm, salty, and a little bit sweet. It’s definitely satisfying as a full meal.

I used this recipe and tweaked it a little below.

Serves 3-4.

-1 sweet potato, peeled and cut into small cubes
-1 large yellow onion, chopped
-1 tblspn olive oil
-1 tblspn chili powder
-1/2 tspn cayenne pepper
-1 tspn cumin
-3 garlic cloves, chopped
-1 can organic black beans, rinsed and drained
-1 small can (14 ounces) diced tomatoes
-1 tblspn raw honey
-salt and pepper to taste

-In a large pot (I used my Le Creuset dutch oven), saute the onion and sweet potato in olive oil oil for 8-10 minutes.
-Add the chili powder, cumin, cayenne, and chopped garlic
-Stir for a minute or so and then add in the beans, tomatoes, honey, salt and pepper.
-Bring to a boil.
-Reduce heat to low- cover and simmer for 30-35 minutes.
-Serve with crispy bread and shredded cheddar cheese.

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