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An incredibly hearty and healthy chili you're able to prepare in one pot
that's ready to serve in an hour...
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Servings (8 to 10)
Prep: 15 Mins.
Cook: 45 Mins.
INGREDIENTS
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| 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
METHOD
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.)
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| Ready to serve... |
Toss bay leaf, and serve with Sandra’s Mexican-Style Premium Cornbread alongside (shown below). ~ Enjoy!
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| Sandra’s Mexican-Style Premium Cornbread (Click here for recipe)... |
4 comments:
Holy cow does this look spectacular! Definitely need to try :)
Happy Blogging!
Happy Valley Chow
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Thanks so much, Happy Valley Chow!!
We'll do, thanks so much for the invite!!
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