This morning was the first cool blast in the Delta this Fall. A cool 45 degrees sent me thinking of chili and muffins!
So this afternoon I started making chili with what I had on hand. So this is what I came up with.
Chipotle Sweet Potato Black bean Chili
2 Tablespoons olive oil
2 onions chopped
4 gloves garlic chopped
6 ribs celery sliced
6 carrots sliced
2 10oz bags cubes sweet potatoes
3 cans black beans drained
2 28oz crushed tomatoes
1 Tablespoon Cinnamon
1 Tablespoon garlic powder
1 Tablespoon onion powder
2 Tablespoons ground cumin
4 Tablespoons chili powder
2 teaspoon chipotle chili pepper
2 teaspoons salt
2 teaspoons pepper
Chop onions & garlic. Slice celery & carrots. Cube sweet potatoes if using fresh sweet potatoes. I used frozen after I cut my finger prepping the other veggies. Normally I would cube 2 large sweet potatoes.
Sauté prepped veggies in olive oil in a soup pot until tender- about 15 minutes. Add the seasonings, salt & pepper.
Next add tomatoes and black beans.
Reduce heat and simmer 30 minutes to an hour stirring so it does not stick.
I served the chili with Late July tortilla chips, black olives, goat yogurt, and mozzarella cheese.
Leftovers this week will be nachos- a quick and healthy dinner with this chili.
You can easily throw in a pound of ground beef or leftover chicken to this if desired.
As for the muffins…. they are still a work in progress. Stay tuned for muffins in the future.