It’s after the holidays and our pant buttons are a little more snug than before Thanksgiving. While I’m craving the fullness of laughter and family gatherings, I’m also aware that I need to step back, put the spirits and wine in the basement, and incorporate more salads and water based fruits and veggies. On a blustery day with a wind chill below 0 degrees, sometimes a salad just doesn’t cut the chill from your blood. But this delightfully delicious and nutritious chili will satisfy your soul and warm your belly, prolonging the holidays, but preparing wisely for the cold season ahead.
- 2 lbs hamburger (I use 90/10)
- 2 medium red onions chopped
- 2 teaspoon minced garlic
- 1 can tomato sauce (29.5 oz.)
- 2 cans petite fire roasted diced tomatoes (14.5 oz.)
- 2 large sweet potatoes peeled and cubed
- 1 can of black beans, drained and rinsed
- 1 can of kidney beans, not drained
- 2 bay leaves
- 1/2 teaspoon thyme
- 2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 1/2 cup chili powder
- dash of oregano
- dash of red pepper flakes
- In a large saucepan, brown hamburger, onions and garlic. Drain off the fat.
- Add the remaining ingredients to the saucepan. Mix well, bring to a boil and then simmer on low, covered, for about 40-55 minutes or until the sweet potatoes are cooked through.
- Remove and discard the bay leaves. Then serve!