chili-still

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My Halloween Chili is spooky good! Make a pot for your ghouls!

Halloween is the perfect time for this warm, savory, veggie-filled dish. If you've got kids at home, fill their bellies with this before they go out to trick-or-treat. Less room for candy!

  • 2 tsp. extra virgin olive oil
  • 1 Tbsp. chili powder
  • 1 ½ C filtered water
  • 1 ½ tsp. coriander
  • 1 ½ tsp. cumin
  • 1 tsp. sea salt
  • 1 green bell pepper
  • 1 medium onion
  • 1 can diced tomatoes
  • 2 cloves garlic, minced
  • 1 large sweet potato
  • 2 C frozen or raw corn
  • 2 cans black beans, drained and rinsed
  • 1/2 teaspoon of chipotle spice

Chop the sweet potato into 1-inch cubes. Heat oil in a medium sauce pan. Dice the onion, green pepper, garlic and chipotle spice. Add to the pan and cook until the onion is translucent.

Stir in the chili powder, cumin, and coriander and cook for another minute. Stir in the sweet potato, then add the diced tomatoes, beans, corn, water and salt. Bring the chili to a boil, then lower the heat to a simmer for 40 minutes or until sweet potato is cooked through. Adjust seasoning to taste. Garnish with your favorite chili toppings.

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