My people. It’s high time for chili making.
After all, it’s almost Thanksgiving AKA it’s almost December AKA it’s almost 2014 AKA I’m almost done with grad school. Eeeeeeeek! Okay sorry. But it is mid-fall, meaning it’s highly likely that you’ve tried a chili recipe or three by now. Or is that just me?
Welp, here’s another! Ya see, it has the most fabtastical spice profile. From the sweet cinnamon and cocoa powder (a must) to the zesty fire-roasted tomatoes and smoked paprika, this bowl o’ heaven packs a real punch. Speaking of spice, make sure you get fire-roasted diced tomatoes for this recipe. They have lots of warm and fuzzy spices already in there, which is precisely what we want for scrumptious chili. Topping your bowl with cool, creamy avocado chunks is totally necessary too.
I really really really wanted to make cornbread to go with this chili, but I can never finish a whole pan myself. I should have totally made a single serving cornbread loaded with Trader Joe’s roasted corn! That would have been clutch. The recipe wheels are turning. Chili without cornbread is almost like a PB&J without the peanut butter. “Can I have PB & J sandwich minus the PB?” Ummmmm no. You can’t.
I feel like all I make these days is warm soupy things. That’s because all I make these days is bowls on bowls of chili and soup and more chili and more soup. Then I claim most positively that I’m officially souped out…only to make yet another batch of soup (mushroom quinoa this time) because hey, the mushrooms were on the verge of slimy.
I need some texture back in my life, yo. I’m one of those weird people who loves pureed soups that taste like baby food. I may stop eating all things warm and soupy after I finish off this chili. I may go ham on gazpacho. Or I may not, since I’ve never even tried gazpacho and Mother Earth is about to get all cold and ruthless on us all any time now.
Too chilly for gazpacho. Probably not too chilly for chili, though.
- 2 tsp olive oil
- 1 large onion, diced
- 2 sweet potatoes, peeled and cubed
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tbsp chili powder
- 2 tsp cocoa powder
- 1 tsp cinnamon
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp cayenne
- 1 (28-ounce) can fire roasted tomatoes, with liquid
- 1 (15-ounce) can kidney beans, drained
- 1 (15-ounce) can black beans, drained
- 1 cup vegetable broth
- In a medium pot over medium heat, sauté onions for about seven minutes, stirring often.
- Add sweet potatoes, garlic and bell pepper and sautee for about seven more minutes, stirring often.
- Stir in the spices and cook a minute longer.
- Add the tomatoes (do not drain), beans and vegetable broth. Bring to a bowl. Reduce heat and simmer, covered for at least 30 minutes (preferably an hour for the best flavor).