Sweet Potato Chili

It's Friday night, and the skies have opened. Thunder, or "wonder" as my Libby would say, is rumbling. Lightening is flashing. I want comfort food. With three pounds of sweet potatoes calling my name, I know exactly what I want... no... need to make. I came across the idea in The Vegetarian Family Cookbook by Nava Atlas. Atlas' approach to the chili is wonderful, but somehow I've seemed to make so many adjustments after misplacing my only copy of the recipe that the chili has become my own.

For this recipe you will need:
6-7 small sweet potatoes, washed, peeled, and quartered slices
Fresh Salsa (I use the Giant brand, but feel free to improvise)
28 oz can of diced tomatoes
28 oz can of low sodium, vegetarian black beans
Extra Virgin Olive Oil
1 c. Vegetable Broth
A dash of nutmeg and salt to taste

1) Prep your sweet potatoes
2) In a large saucepan, add your extra virgin olive oil and salsa. Simmer until salsa is fragrant and onions are golden and stir frequently.
3) Add sweet potatoes, vegetable broth, black beans, nutmeg, and diced tomatoes. Bring to a boil a simmer for 15-20 minutes until sweet potatoes are tender.
4) Serve with tortillas and light sour cream (if you prefer)


As you can see, my kids love this recipe! It's incredibly simple, healthy, and easy to prepare.
Have fun cooking, and feel free to share any variations or adjustments.








To Healthy Comfort Food,
Cheers!
Katy