Sweet Potatoes, Black Beans, and a traditional Chili flavor combine into a soup that will warm you from the inside out.
I am on a health journey, not to make any drastic changes that I can't keep up with forever, but to simply start making a turn to eating a more plants and whole grains diet with certain meats sparingly. My meat & Potatoes loving husband is on board if I am willing to compromise on occasion for him. To that end. I added Turkey Sausage to this version. He was quite skeptical before he tasted it, but he actually loved it!
I will for sure make this version every few times we make chili!, actually I am thinking of making another batch and store in individual serving containers for the freezer . I work from home now, and lunches has been my biggest issue of healthier eating. I need it fast and don't want to hunt around. So if I have this soup ready to heat and eat ,I think I'll be more successful.
Let's get this Soup going!
Sweet Potato Black Bean Chili
serves 8-10
Ingredients:
- 2 cups peeled and diced sweet potatoes
- 1 can (15 oz) black beans, ,drained and rinsed
- 2 cups (16 oz) of chicken stock
- 2 cans (16 oz) chili seasoned tomatoes
- 1 medium onion diced small
- 2 cloves garlic minced
- Optional : 1 lb. turkey sausage or Soy crumbles (cooked, drained & crumbled)
Directions:
- Cook and crumble any sausage (if using ) and set aside.
- In large soup pot (or crock pot set to low) add all ingredients, stir to combined.
- cook on medium low heat for 1 hour, and then switch to warm/ simmer till serving.
- if cooking in slow cooker, cook on low 4 hours, or until sweet potatoes are tender.
- Serve Warm.
