Spicy Sweet Potato & Bean Chili

I had oatmeal, a chocolate protein shake, and broccoli for dinner tonight. Wait… what?! Yes, it’s that time of year. Warm weather is on its way, and soon I’ll be spending my days in oversized sunglasses and a bikini. That’s my plan.

I’m getting ready by eating simple meals, but that only gets you so far. I’ve also been attending hot yoga classes. I’m really hoping the next time I go the guy next to me doesn’t smell like Campbell’s chicken noodle soup. Broth sweat is not cool dude!

Anyway, I’m getting prepared and I’m sure you all can relate. This is real life. I know you want chocolate cake and fluffy cream cheese frosting… I do too. But let’s just play it cool this weekend, okay?

Time to hush up and make some healthy, delicious chili!

If I’m making chili, spice is required. Habanero peppers.

Don’t be nervous, spicy is sexy! And hey, you totally don’t have to add them in. Although, I did hear spicy foods will boost your metabolism… just saying.

The nice thing about this chili is that it’s super simple and good for you. Virtually fat-free. Added bonus: this is a vegetarian recipe.

If you’re looking to build muscles, just add in some chicken or turkey. Easy!

Yep, you’ll be beach body ready in no time. Now eat up!

Spicy Sweet Potato & Bean Chili

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Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

ServesServes 4

Vegetarian sweet potato bean chili with black beans, kidney beans, sweet potatoes, tomatoes and even a little kick of spice thank to hot peppers. Spicy, sweet and delicious!

Ingredients

• 1 tablespoon extra virgin olive oil
• 2  medium sweet potatoes, peeled and diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 habanero, seeded and diced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 1 15- ounce can black beans, rinsed
• 1-15 ounce can kidney beans, rinsed
• 2 cups vegetarian broth
• 1 (28 ounce) can diced tomatoes
• 1/2 cup chopped fresh cilantro

Instructions

• Heat olive oil in a dutch oven over medium-high heat. Add in sweet potatoes and onion; cook, stirring often until onion begins to soften. Add garlic, chili powder, cumin, diced habanero, and salt; cook for 1 minute. Add in broth and bring to a simmer. Cover and reduce heat to maintain the simmer, cook until sweet potato is tender, about 8-10 minutes.
• Add beans and tomatoes; increase heat to medium and return to a simmer, stirring every so often. Cover and cook about 10 minutes more. Remove from heat, place into bowls and sprinkle with cilantro.