Hearty Homemade Chili
This family-friendly recipe deserves a spot on the menu of particularly cold and rainy days. It is packed full of colorful nutrients, which you can easily swap around for diced onions or mushrooms, for example. The pairing of a crispy slice of bread on the side and fresh parsley + honey goat cheese on top were all practically made to be together. Simply throw it all into an Instapot and the warm bowls are ready to be served up in just 20 minutes!
Ingredients:
28 ounces fire-roasted diced tomatoes, canned
29 ounces crushed tomatoes, canned
15 ounces black beans, canned
1 medium sweet potato
3 cups organic spinach/spring mix
2 cloves garlic
1/2 tbsp oregano
1 tsp cumin
1 tsp onion powder/minced onion flakes
Optional Toppings:
avocado slices
fresh herbs (I used parsley)
honey goat cheese crumbles
hot sauce (I recommend this one!)
pink salt, to taste
sour cream
Directions:
Slice the sweet potato into cubes and minced the fresh garlic.
Combine all of the ingredients and stir well.
Place the Instapot or crockpot on “Chili” or “Soups,” on high for just 20 minutes!
Scoop into about 4-8 bowls, depending on how hungry you are (absolutely zero judgements here).
Top with fresh herbs and gooey goat cheese, if desired. Be sure to grab a slice of extra toasted bread, if that’s your thing.
Grab spoons and enjoy! Be careful, it is quite hot!
Store leftovers, if any, in the fridge for up to two weeks or the freezer for months.
Notes:
Feel free to add or swap-in anything you’d like here. This could be chunks of red onions, extra garlic, chicken sausage, mushroom slices, you name it!
