Woo, weekend! Do you know what I love about the weekends? Every Friday night at 5:00pm, KFOG (local radio station) plays the song, "Smoke Two Joints." Now while I don't actually smoke two joints - or even one for that matter! - it just makes me smile. Such is the culture of northern California.
Alright, now onto the original point of this post. I made the most amazing chili this week. Evan could NOT stop raving about it! It is so simple to make, super healthy and just a perfect comforting meal. If you try this out, please let me know! I'd love to hear your thoughts on it.
Also, if you come across a recipe that you find interesting/looks delicious - please send it to me. I'm always searching for new recipes: granolachronicles[at]gmail[dot]com - thanks! :)
P.S. I think my post title might confuse some people. Like maybe I give a recipe for two joints. HA!
Black Bean & Sweet Potato Chili
Adapted from: My Recipes
2 tablespoons olive oil
1 large yellow onion, chopped
2 bell peppers, cored, seeded, and chopped - I used red & orange
2 medium sweet potatoes, diced
2 to 3 tablespoons chili powder
1 to 2 teaspoons sea salt
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon crushed red pepper
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1 (14.5-ounce) can diced tomatoes
2 (14-ounce) cans vegetable or chicken broth
2 (15-ounce) cans black beans, rinsed and drained
Heat oil in a heavy large saucepan or Dutch oven over medium-high heat; add onion. Reduce heat to medium, and cook, stirring occasionally, about 10 to 15 minutes or until tender. Add bell peppers, and sweet potato; cook, stirring occasionally, 5 minutes. Add chili powder through marjoram; stir and cook 1 minute. Add tomatoes and broth. Simmer, uncovered, about 30 minutes. Stir in beans, and continue to cook 10 minutes.