Happy New Year. I can’t believe it’s the end of another year. Time is zooming by. I hope you all had a wonderful, safe and healthy holiday season. We have spent the last few months unpacking, setting up and settling into our new house. It’s finally starting to feel like home. I am looking forward to the coming days of just “being” instead of my previous state, which entailed things being hung, fixed or unpacked. 2014 was a very blessed year for me and I am so thankful for my family, friends, neighbors and a few strangers I met along the way. Having these people, encounters and experiences help to make my life full and I couldn’t be happier.
Even though I have not posted in a while, I assure you I have been hard at work in the kitchen creating, testing and eating some very yummy food. I am excited about the many recipes I am planning to share with you over the next year. This particular recipe combines two of my favorite foods into one nutritious, quick and easy family meal. Sweet potatoes are very versatile and can easily take on the flavors of sweet or savory in many simple dishes. They are also extremely beneficial to someone following a clean eating lifestyle. Some have even deemed them a “superfood”. I tend to agree. As whfoods.com states “One difficulty in describing the health benefits of sweet potatoes is knowing where to begin. There are a surprising number of nutrient categories responsible for the health benefits of this underappreciated tuber. Among these categories are antioxidants, anti-inflammatory nutrients, and blood sugar-regulating nutrients.” Read more about the health benefits here. I know I can sometimes get off on a tangent, but this particular food is very important to incorporate into your weekly meal plan. I hope this recipe helps you get acquainted with this special root vegetable.
Sweet Potato & Black Bean Chili
1 TBSP coconut oil
3 cloves garlic – peeled and chopped
1/2 white onion – chopped
1 large sweet potato – peeled and chopped
4-6 medium carrots – peeled and chopped
4 cups broth – either vegetable or bone broth
24 oz organic strained tomatoes
45 oz organic black beans – I use Eden Organic
1 tsp ground turmeric
1/2 tsp paprika
1 tsp ground cumin
1/4 tsp chipotle chili pepper powder
1 TBSP chili powder
sea salt and pepper to taste
In a large stock pot or Dutch oven melt the coconut oil. Add the garlic, onion, sweet potato and carrots. Cook until vegetables are tender. Add the turmeric powder and cook until well combined. Add the broth, tomatoes and beans. Add the remaining spices. Bring to a boil. Reduce to a simmer and cook for about 30-45 minutes. Ladle into bowls and top with fresh avocado.
Here are a few additional recipes to help get you on your way: