being cook: Spicy Sweet Potato Chili

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Baby it's cold outside! Finally! I feel like it took ages for it to get cold in NYC this year. I mean....I'm definitely not complaining, but there hasn't even been a decent snow. Winter has shown up this week.

When it's cold outside, I love to bundle up and make a yummy, comforting chili. I'm so excited to partner with Lagostina to share my Spicy Sweet Potato Chili Recipe today! This is just the ticket for those cold days when you want to tune into Netflix and chill (in a warm way!) and eat something extra yummy. Recipe below.

But wait! There's more! You can win this gorgeous Lagostina Stewpot! Find out how to enter via my Instagram right here.

This pot makes cooking stews and soups so easy. It's stainless-steel and specially designed for simmering dishes. It's curved bottom prevents sticking and flared sides facilitate mixing and water absorption.

The double-walled design retains moisture and heat, so the Lagostina Stewpot is ideal for oven-to-table serving. It's also perfect for making risotto, too. (I'm have to try that out!) The stewpot is so attractive...which is always a bonus in my book. It's a nice addition to your table.

I hope you stay warm during this beautiful season. Christmas is coming oh so soon!

 

INGREDIENTS:

1 lb ground free-range beef

1 medium onion, diced

1 yellow pepper, diced

1 red pepper, diced

1 can of diced fire roasted tomatoes

1 can of chickpeas, drained and rinsed

1 can of black beans, drained and rinsed

1 large sweet potato cut into 1-inch cubes

2 cups low sodium beef broth

3 chipotle peppers in adobo

3 cloves garlic, minced

3 tbsp. ground cumin

2 tbsp. chili powder

1 tsp. red pepper flakes

2 tsp. smoked paprika

Salt and pepper to taste

1 cup frozen corn

1 cup chopped kale

Toppings:

chopped avocado

fresh jalapeños

mozzarella cheese

 

DIRECTIONS:

In a separate pan, heat oil olive on stove top and cook beef until slightly browned. Season with salt and pepper to taste.

In your stewpot, sauté onions until translucent. Add garlic. Let sit for 2 minutes, then add red and yellow pepper. Let cool for three minutes. Add sweet potatoes, beef broth, fire roasted tomatoes, beef and spices.

Cook for 20 minutes (or until sweet potatoes are fork tender). Next, add frozen corn, chopped kale and chipotle in the adobo. Incorporate everything well and cook for an additional 15 minutes. Serve hot and top it off with some of the yummy toppings listed above.

Enjoy!