Well, if you’ve grown tired of hearing about my classes for the past nine months, you’re about to get a break. School’s out for summer!
Though I have a few classes scattered throughout June, July and August, for the most part, community education classes are through for the season. Though it does make me sad to not be teaching and meeting new people, I’m not gonna lie. I’m excited to get back to a less crazy schedule for a bit. Get back to yoga, eating better myself, working at the pool, and you know….sleeping. Because I’ve been lucky to get a few hours of sleep a night since friggin September and I haven’t seen a yoga studio since Valentine’s Day. And last but not least, I’ll have alot more time to devote to new recipes and blogging!
This chili recipe was one I was using throughout my classes and I just never got around to posting. Hence, why the only picture I have of it is this one, in my Dude Food class last month. I’ve also subbed in summer squash for the sweet potato just to make it more seasonal. It’s super delicious and easy to put together!
1 large sweet potato, peeled and chopped
1 red onion, chopped
1 green bell pepper, chopped
1 cup frozen corn
5 gloves garlic, minced
1 28 oz can organic fire roasted tomatoes
1 can kidney beans
1 can black beans
3 cups vegetable broth
1 tbsp pure cacao powder
1 tbsp chili powder
2 tsp cumin
Sea salt and black pepper
Sliced radishes, green onions, cilantro and avocado for toppings
- In a large saucepan over medium heat, cook onions in olive oil for about 8 minutes
- Add bell pepper and sweet potatoes and continue stirring for a few more minutes
- Add garlic, cacao, chili powder, cumin, sea salt, black pepper and a little bit of broth and continue stirring until everything is well combined
- Add the rest of the broth, tomatoes, corn and beans and bring to a boil
- Reduce to a low simmer, cover, and let cook for 45 more minutes
- Serve with desired toppings