Recipe of the week: Sweet Potato Chili

WOW--it is COLD here in Wisconsin. Any time the weather gets into "hell no" temperatures, I want something hot, hearty and satisfying to eat... but oftentimes that leaves veggies to the wayside. To remedy this issue, I searched around and found this sweet potato chili recipe online from The Pioneer Woman, and have fixed it up at least 4 times since I found it last year (with one minor modification for more protein). If you like a southwestern flavor, this recipe is for you! As a bonus, this chili is packed with veggies and fiber, and doesn't leave me feeling really weighed down like some soups tend to do.

(Makes 6 servings)

Directions:

1. (Added step) In a large dutch oven over medium to medium-high heat, brown 1/2-1 pound of 93%/7% ground beef or turkey. Remove from pan and set aside.

2. In the same pan, heat the oil over medium heat. Add the sweet potatoes and cook, stirring occasionally, until lightly golden, 5 to 7 minutes. Add the onion, bell pepper, and poblano to the Dutch oven. Cook over medium heat, stirring occasionally, until softened, about 10 minutes. (Return the ground meat to the pan.) Stir in the garlic, cocoa powder, chili powder, cumin, salt, oregano, and pepper. Cook, stirring, for 30 seconds.

3. Stir in the tomatoes, black beans, pinto beans, and vegetable broth. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the flavors meld and the potatoes are tender, about 20 minutes.

4. Mix the masa harina with the warm water and stir it into the pot. Simmer for 15 minutes more.

5. Stir in the cilantro and lime juice. Add more salt and pepper to taste.

6. To serve, top each bowl of chili with sour cream, cheese, green onion, avocado, and more cilantro. Serve with lime wedges and tortilla chips.

Ingredients:

• 2 Tbsp olive oil 

• 1/2-1 pound of 93%/7% ground beef or turkey

• 2 large sweet potatoes, peeled and cut into 1/2-inch pieces

• 1 medium yellow onion, chopped

• 1 red bell pepper, seeded and chopped

• 1 poblano pepper, seeded and chopped

• 4 cloves garlic, finely chopped 

• 2 Tbsp. unsweetened cocoa powder

• 1 Tbsp. chili powder

• 2 tsp. ground cumin

• 1 1/2 tsp. kosher salt, plus more to taste

• 1 tsp. dried oregano

• 1/2 tsp. ground black pepper, plus more to taste

• 1 (28-oz.) can fire-roasted diced tomatoes, undrained

• 2 (15-oz.) cans black beans, drained and rinsed

• 1 (15-oz.) can pinto beans, drained and rinsed

• 3 cups vegetable broth

• 1/4 cup masa harina (optional, but recommended, thickener)

• 1/2 cup warm water

• 1/2 cup chopped fresh cilantro, plus more for serving

• Juice of 1 lime

• Sour cream, shredded cheddar, sliced green onion, diced avocado, lime wedges, and tortilla chips, to serve

If you give this recipe a try, let me know how you liked it! (Also, I 10/10 recommend the toppings for extra healthy fat and flavor)

Also, stay warm out there!

Margo