Recipe From: Shae Johnson
I've made this a few times this winter. Even picky eater Camden likes it! It has a nice sweetness to it from the orange zest. It makes one big pot.
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1 onion, diced
3 peeled and cubed medium sweet potatoes
2/3 cup diced zucchini
1-2 cans black beans, or another bean
28-oz can diced tomatoes (1 big can or 2 regular sized cans)
1 1/2 tbsp chili powder
1 tsp cumin
1 tsp salt
2 tsp orange zest (1 large orange)
1-2 cups water or broth (amount depends on how soupy you like your chili)
Combine all ingredients in a big
pot, and bring to a boil. Then turn the stove down to medium-low and cook until the sweet potatoes are
soft, about 30-45 minutes or less. Just keep an eye on the potatoes as you don't want them to become super mushy. The chili tastes even better the next day, after the flavors have had a
chance to combine.
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