I've said it once, and I'll say it again: my favorite thing about the cooler seasons is hot soup. This delicious and satisfying chili is jam packed with heart-healthy black beans, nutrient dense veggies, and warming spices. You can serve it over wild rice to make it a bit more filling, but it's fantastic by itself if you're avoiding grains.
Sweet potatoes are an all-star seasonal ingredient in this recipe. To read more about the health benefits of sweet potatoes, check out my November Newsletter.
1 cup wild rice
1 tbsp organic canola oil
1 red bell pepper, seeded, stemmed & chopped
1 yellow bell pepper, seeded, stemmed & chopped
1 red onion, chopped
2 jalapeños, seeded, stemmed & chopped
1 sweet potato, peeled & cut into small cubes
3 cloves garlic, diced or pressed
3 tbsp chili powder
1 1/2 tsp cumin
1/2 tsp celtic sea salt
1/8 tsp cayenne
1 bpa-free can or box of chopped tomatoes
2 cups vegetable broth
1 cup water
2 bpa-free cans black beans, rinsed and drained
1/4 cup cilantro
Greek yogurt (optional)
Cook the wild rice per the package instructions.
While the rice is cooking, heat organic canola oil in a large pot over medium heat. Add the next 10 ingredients (everything through the cayenne pepper) to the pot. Stir until ingredients have softened. Onions should be slightly translucent and the sweet potato should be soft enough to easily pierce with a fork.
Add tomatoes, vegetable broth and water and bring to a boil. Lower to a simmer and cook for about 15-20 minutes.
Add the black beans and cook for another 5 minutes.
Stir in the cilantro. Serve over wild rice. Top with avocado and greek yogurt if desired.
Leftovers are freezable.