Hearty Sweet and Spicy Chili

I love making chili, and there are so many different ways to make little changes to it and create a new piece of work each and every time. I wanted to have the sweet to the chili but I didn’t want to add sugar so I decided that using a yam in the mix would give it the sweet element it needed. I also used chipotle peppers in adobo sauce for the spicy side of this recipe. In the end this was a really hearty meal that was truly a great end to a chilly winter day!

You will need
1 yam (peeled and cut into bite size pieces)
1 large onion cut into strips
1 can chipotle peppers in adobo sauce (chop the peppers & reserve sauce)
1 can red kidney beans
3 cloves garlic chopped
1 can Cannellini beans
3 large tomatoes chopped
1 bunch of cilantro chopped

Green onions Chopped (for garnish)
1 lb ground beef cooked

1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon oregano
2 teaspoons garlic powder
Corn bread (optional)
Brown the beef and set aside.
Cut the onions and Yam and cook in some olive oil with the chopped garlic until soft.

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Take the chipotle peppers and chop, add along with the sauce to the pot.

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Now add the beans (Don’t drain, use the whole entire can in the chili)

Chop the tomatoes and add to the chili, along with the spices.

Chop and add the cilantro (this not only adds a great herbaceous flavor the pop of green looks really nice in the dish.)

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Simmer for 15 to 20 minutes to allow all the flavors to marry.
Serve this up with some corn bread, to change it up a bit, cut the cornbread into a nice circle set in the plate and add the chili around it.

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Top with cream cheese (I use Greek yogurt to cut back on the calories) top with a bit of cheese and serve.

This again was a very warming meal. It is hearty so a little goes a long way. Enjoy as always!

I can be reached at LauraLovingLife@hotmail.com
Bon Appétit

I find that if I just taste everything and eat small portions I maintain my weight. I watch my fat intake, but I eat hearty.
Julia Child

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