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

Serves 8-10

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

Directions

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.

Enjoy!

💗,

Julie