Super Chili

Sweet Potato Black Bean Chili


This is one of those recipes you keep coming back to. You make a big pot on Sunday night that lasts you all week. With each day, it gets better, thicker, more flavorful. So you eat it for lunch, and for dinner, and for an afternoon snack? Why not? After all, it’s full of vitamins and protein and other good stuff that keeps you going all day long, like the Energizer Bunny, only your secret is not Lithium ions, it’s soup. This is chili, super-sized.

Ingredients + Procedure

4 small sweet potatoes

1 can black beans

1 onion, diced

1 zucchini, diced

1 can diced tomatoes

1 can veggie broth

1 cup water

chili seasoning


sprinkle of cayenne

Sauté onion and zucchini in a dash of olive oil. Add onion/zucchini mixture to a large soup pot with diced sweet potato and black beans. Add veggie broth, water, and tomatoes and bring to a low boil for about 10 minutes. Add chili seasoning, salt, pepper, and cayenne. Reduce heat to simmer for 30 minutes. Serve warm, garnished with sour-cream, greek yogurt, or salsa.




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