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.
Excuses, excuses.
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.
Print
Prep Time:
Print
PinIngredients
- 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
Instructions
- 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).
So this recipe sounds much more appealing than the sweet potato chili I made this week. I wish this post would have come sooner! Oh well, you win some you lose some.
Man oh man that’s the worst. I guess you’ll just have to make some more chili my friend!
PB & J sans PB is lame…and no one wants to be lame right? It’s sweltering hot outside right now but that’s not stopping me from adding this to my “To Make STAT” list…I’ll just to have blast the air conditioning while I’m eating my bowl :-).
I’m beyond jealous that it’s so hot there!! Don’t mind me as I peruse the internet for slippers and an electric blanket…
PB & J sans PB is lame…and no one wants to be lame right? It’s sweltering hot outside right now but that’s not stopping me from adding this to my “To Make STAT” list…I’ll just to have blast the air conditioning while I’m eating my bowl :-).
I’m beyond jealous that it’s so hot there!! Don’t mind me as I peruse the internet for slippers and an electric blanket…
I absolutely love chili! I could eat it every day of my life and I could probably never get sick of sweet potato chili. Lovin it, lady!
Eeeeeek thanks!! I hate to say it but I’m THIS close to being sick of chili.
I absolutely love chili! I could eat it every day of my life and I could probably never get sick of sweet potato chili. Lovin it, lady!
Eeeeeek thanks!! I hate to say it but I’m THIS close to being sick of chili.
Yummy! I love the fact that it’s vegetarian. I have a chili recipe that calls for hot chocolate mix and adding that in totally makes all the difference in the world. So good!
It’s the Skyline chili lover in me 🙂
Yummy! I love the fact that it’s vegetarian. I have a chili recipe that calls for hot chocolate mix and adding that in totally makes all the difference in the world. So good!
It’s the Skyline chili lover in me 🙂
You made this just to go with my cornbread right? Thanks 😉
You know it girl! Mmmmmm.
You made this just to go with my cornbread right? Thanks 😉
You know it girl! Mmmmmm.
This sounds sooo good! Cocoa powder? Cinnamon? Yes please!
Coming right up doll!
This sounds sooo good! Cocoa powder? Cinnamon? Yes please!
Coming right up doll!
I’d ask for a PB&J without the PB… buuuuut I’m allergic to peanuts, so I guess that doesn’t quite count 😛 This chili sounds -amazing- though. I’ve never tried adding cocoa powder to chili before, but I can imagine that it adds an awesome depth to the dish. And honestly… chocolate is never a bad idea!
Okay missy, I hereby give you permission to subtract the PB. You MUST add cocoa to your next batch of chili…serious depth of flavor. And so true–chocolate is NEVER a bad idea. It’s always an excellent idea.
I’d ask for a PB&J without the PB… buuuuut I’m allergic to peanuts, so I guess that doesn’t quite count 😛 This chili sounds -amazing- though. I’ve never tried adding cocoa powder to chili before, but I can imagine that it adds an awesome depth to the dish. And honestly… chocolate is never a bad idea!
Okay missy, I hereby give you permission to subtract the PB. You MUST add cocoa to your next batch of chili…serious depth of flavor. And so true–chocolate is NEVER a bad idea. It’s always an excellent idea.
My two favorite fall foods to add to chili are definitely sweet potatoes and butternut squash…SO good!!
My two favorite fall foods to add to chili are definitely sweet potatoes and butternut squash…SO good!!