(Image from myrecipes.com. No picture of my actual dinner tonight because I ate it before I thought about taking a photo.)
I made chili based on a Cooking Light recipe. I think it's a good start to creating my own championship chili. I love it! It smells like chocolate and chipotle. It's spicy, but not too spicy. It's super colorful too!
Ingredients
1 (7-ounce) can chipotle chiles in adobo sauce
Cooking spray
1 large sweet potato, peeled & diced
1 3/4 cups chopped onion
3 cups chopped red, green & yellow bell peppers
5 garlic cloves, minced
2 links fresh spicy pork sausage, out of the casing (about 8 ounces)
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cinnamon
3 (15-ounce) cans black beans, drained & rinsed
3 (14-ounce) cans fire-roasted diced tomatoes, undrained
1 (11-ounce) can no-salt-added whole-kernel corn, drained
1/2 cup semisweet chocolate chips
Juice of 1 lime
Salt & black pepper to taste
3/4 cup fat-free plain greek yogurt (optional)
Frito chips (optional)
Preparation
Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
Heat a large Dutch oven coated with cooking spray over medium-high heat. Break up and brown sausage. Add chiles, onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30-40 minutes, stirring occasionally, until sweet potatoes are soft. Remove from heat; stir in chocolate, lime juice, salt, and black pepper.
Serving size is 1 cup, top with 1 tablespoon greek yogurt and serve with Fritos if desired.
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