Andrew and I are enthusiastically hosting a Super Bowl shindig this evening.
About 15 of our closest friends will be making an appearance in our one-room apartment (!).
So what does a health conscious wellness warrior serve her tightly packed game-day guests?
The most kick ass, vibrant, vegan, and vegetable packed touch down chili she can muster.
Get ready friends: I’m about to blow your minds, mouths, and stomachs.
Super Bowl Touchdown Chili [serves 6 hungry fans]
Note: recipe can easily be doubled or tripled for a larger or hungrier crowd
1 tablespoon olive
1 large red onion, diced
1 large green bell pepper, diced
4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon raw cacao powder
¼ teaspoon ground cinnamon
1 large sweet potato, diced
4 cups filtered water
1 28-ounce can fire-roasted diced tomatoes
1 15 ounce can black beans, drained & rinsed
1 15 ounce can kidney beans, drained & rinsed
salt & pepper to taste
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat.
Add red onion, bell pepper and garlic and sauté until soft but not browned, about 4 minutes.
Add spices and continue to sauté until fragrant, about 1 minute.
Add sweet potato, water, tomatoes and beans and bring chili to a boil.
Reduce heat to medium-low, cover, and simmer for 30 minutes or until sweet potatoes are very soft.
Remove from heat and enjoy!
Nutritional Information [per serving = 1.5 cup]
225 Calories, 51g Carbohydrates, 1g Fat, 9.3g Protein, 11.4g Fiber, 12.9g Sugar