Yes...I know...meat...mmmmmmm good. Men like meat.
However, sometimes a person may want something a tad healthier. Try this black bean and sweet potato chili, it is really delicious. (from Eatingwell.com)
I doubled this recipe and got about 3 bowls out of it, so if you want a big batch you will have to increase ingredients accordingly.
Ingredients
2 teaspoons extra-virgin olive oil
1 small onion, finely diced
1 small sweet potato, peeled and diced
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon ground chipotle chile, (I used cayenne)
** I added a shake or two of red crushed pepper as well
1/8 teaspoon salt, or to taste
1 1/3 cups water
1 15-ounce can black beans, rinsed
1 cup canned diced tomatoes (I chopped up the last of my fresh tomatoes)
2 teaspoons lime juice
2 tablespoons chopped fresh cilantro
Preparation
Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds.
Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. (be sure to scrape the bottom of the pan when you add the water, basically deglaze to get up all the good browned bits)
Add beans, tomatoes (if you add fresh chopped tomatoes reserve as much of the juices as you can to add as well, or add a little bit more water) and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes.
Remove from the heat and stir in cilantro before serving.
A healthier chili
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