An incredibly hearty and healthy chili you're able to prepare in one pot
that's ready to serve in an hour...
Servings (8 to 10)
Prep: 15 Mins.
Cook: 45 Mins.
|Grateful to use fresh|
lime juice from my newly
picked Bearrs Limes
harvested off of
my indoor dwarf citrus tree...
2 (14.5 oz. cans) Mexican diced tomatoes, undrained
1 (15 oz. can) black beans, undrained
2 cups low-sodium beef broth
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 bay leaf
1/2 teaspoon freshly ground pepper
1 tablespoon honey
1 tablespoon freshly squeezed lime juice
4 small sweet potatoes (or 2 large), peeled and roughly chopped into 1” pieces
1 medium red onion, chopped
2 garlic cloves, minced
2 cups cured, smoked ham, roughly chopped into 1” pieces
--Prepared recipe: Sandra’s Mexican-Style Premium Cornbread
Combine all ingredients in dutch oven, or heavy-bottom pot, and stir to combine. Bring to boil, then reduce heat to low, cover, and 'gently' simmer for 45 minutes, while occasionally stirring.
(Meanwhile, prepare cornbread recipe listed below so it is ready when chili has finished cooking.)
|Ready to serve...|
Toss bay leaf, and serve with Sandra’s Mexican-Style Premium Cornbread alongside (shown below). ~ Enjoy!
|Sandra’s Mexican-Style Premium Cornbread|
(Click here for recipe)...