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.
Ingredients
- 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).
My two favorite fall foods to add to chili are definitely sweet potatoes and butternut squash…SO good!!
Hannah @ CleanEatingVeggieGirl recently posted…WIAW: November 6, 2013
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!
Amanda @ .running with spoons. recently posted…. WIAW … a [full] day of eats .
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.
This sounds sooo good! Cocoa powder? Cinnamon? Yes please!
Amy @ The Little Honey Bee recently posted…Tupperware Loving [WIAW 20]
Coming right up doll!
You made this just to go with my cornbread right? Thanks 😉
You know it girl! Mmmmmm.
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!
Holly @ EatGreatBEGreat recently posted…It’s All About Attitude
It’s the Skyline chili lover in me 🙂
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!
Julia recently posted…Spiced Apple Carrot Muffins
Eeeeeek thanks!! I hate to say it but I’m THIS close to being sick of chili.
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 :-).
Khushboo recently posted…Workout Wednesday: Staying motivated…
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…
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.
Ang @ Nutty for Life recently posted…Thursday Thoughts
Man oh man that’s the worst. I guess you’ll just have to make some more chili my friend!
Ugh, this looks like perfection. Especially with the avocado on top. Yum!
I agree- you have to have cornbread with your chili. HAVE TO. I didn’t know TJ’s had single servings of cornbread with roasted corn. Lookout TJ’s! Here I come. 😉
Sarah @ Making Thyme for Health recently posted…Tortellini Soup with Parmesan Crisps
I was just fantasizing about making a single serving cornbread WITH TJ’s roasted corn–they don’t actually sell it, even though they totes should!!
Agreed. Cornbread and chili are just meant to be. I love the roasted corn from TJs. Putting it in cornbread just might be the greatest idea yet. 🙂
Dana @ Conscious Kitchen Blog recently posted…WIAW #54: Whoa… it’s Wednesday?!
Isn’t it the best?? SO much better than regular old corny corn.
Looks delicious!
Matt @ Runner Savvy recently posted…KIND Bars + Pre-Run Food
Wow cocoa powder and cinnamon in Chilli…I’m intrigued! although Morganne (nutbutterrunner) got me onto cinnamon in tuna salad!
Arman @ thebigmansworld recently posted…Off the Cuff Fridays 8/11- 5 minute cinnamon raisin flatbread
You can’t taste the cocoa powder and at…I swear. I think it adds some richness and flavah flave. I totally should have added prunes…killing myself for not thinking of that sooner.
You can’t taste the cocoa powder at all*** MAN I can’t talk today!!
This looks so delicious! Perfect for a chilly fall night. This is the first time I’ve come across your blog, love your food philosophy!
Glad you found me, Claire! It’s get suuuper cold outside both night and day, so this has been a real life saver.
I love sweet potato and bean chili, but I’ve never tried adding cocoa powder and cinnamon to mine… I’m super curious to try that. I pretty much love chocolate in everything, and I’m sure chili would be no exception. 😉
Ugh tell me about it… Time is seriously flying by!! I can’t believe I graduate in a month. WHAT? And I just printed this! I’ve been on the prowl for some new recipes and I’m going to pretend like it’s cold here so I can enjoy this to the fullest extent 🙂
Julie @ HealthNutJulie recently posted…My Life Lately in Two Words
AH I have a sweet potato and black bean chili recipe and it’s my FAVE chili recipe of all time. The SP adds so much 🙂 I’ll have to try yours. It looks like a warm hug on a cold day!
Elyse @ Lizzie Fit recently posted…Fit Friday: Slim Sanity
I can’t stop making huge batches of chili this fall. I think my boyfriend is tired of eating it by now but I can’t get enough!
Christina @ The Beautiful Balance recently posted…So, where do you get your protein?
I must admit…I’m actually getting sick of chili! Never thought I’d say it.
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Loved this recipe! Had to make a few tweaks only because I didn’t have some ingredients…. such as 1 cup of water instead of veggie broth… used a cajun spice blend instead of chili powder… it was delicious and not too spicy, which I love. Topped my bowl with some avocado and it was perfect!
Mmmmm cajun spice blend sounds like a fab addition!