Looking for an easy weeknight dinner idea with freezer-friendly leftovers? This chili recipe checks all the boxes, and is flavorful to boot. It’s also in a regular dinner rotation for Dr. Angie Neison, a family medicine and culinary medicine doctor with Sharp Rees-Stealy.
“Be sure to play around with the spices,” she says. “From cumin to chipotle, you can cater this healthy meal to suit your tastes.”
Zesty Vegetarian Chili
For an extra dose of fiber and a heartier chili, double the amount of black beans.
Yields 6 servings
1 medium yellow or white onion, diced
1 tablespoon olive oil
3 medium sweet potatoes, peeled and chopped into bite-sized pieces
1 (16-ounce) jar chunky salsa
1 (15-ounce) can black beans, slightly drained
2 cups vegetable stock
2 cups water
Salt, to taste
Pepper, to taste
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon chipotle powder
1 to 2 teaspoons hot sauce
For Serving (optional)
Red onion, chopped
In a large pot over medium, heat oil. Add onions and season with a healthy pinch of salt and pepper. Stir and continue cooking on medium heat until onions are translucent and soft.
Add sweet potatoes (and any desired spices) and cook for 3 minutes. Add salsa, water and vegetable stock.
On medium-high, bring mixture to a low boil. Reduce heat to medium-low and let simmer. Add black beans; cover and cook for 20 to 30 minutes or until the sweet potatoes are tender and the chili has thickened. Serve with your favorite chili extras and enjoy.
Chef’s Tip: This chili can be served immediately after preparing, but allowing it to rest for a few hours before serving will add to the flavor.
Recipe adapted from Minimalist Baker.