Ingredients
1 can Diced Tomatoes (28 oz)
2 cans Black Beans (15 oz each)
1 Sweet Potato (large)
1 Yellow Onion
1 cup frozen corn
1 tsp Garlic Powder
1 tsp Cumin
1 1/2 tsps Chili Powder
1 tsp Liquid Smoke
2 1/2 cups Water
Directions
- Peel and dice the onion into very small pieces. In a large pot on med-high heat, add the diced onions and a splash of water and saute for 3-5 minutes. Stir frequently, so the onion doesn’t stick to the pot.
- wash and dice the sweet potato into small pieces. Add it along with all of the other ingredients to the pot. The entire can of tomatoes, black beans, frozen corn, garlic powder, cumin, chili powder, liquid smoke, and water.
- Set timer for 25 minutes, after which time, check on the sweet potatoes to see if they are soft enough for a fork to go through. You may need to add another splash of water unless you like chili a bit drier. Lower the element to medium, and let cook for another 15-20 minutes.
- Add salt, to taste. Allow the chili to cool and portion out into glass containers with airtight lids, then refrigerate.
This dish is great with a side of rice, chopped up baby spinach, and/or half an avocado. Try a splash of lime juice on top!
This dish is very low calorie density – enjoy a large bowl full and even if weight loss is your goal, there is no need to ‘portion control’ or count calories. Eat until you’re comfortably full.
Recipe video:
