SWEET POTATO CHILI
Eating healthy on a budget? ...oh boy do I know all about that. I also know all about the excuses people give when they think it's worth it to eat from the dollar menu instead of the produce isle. Today I want to share one of my favorite chili recipes that I found and tweaked for my taste. The version I am sharing below is vegan however, you could add chicken or ground turkey/beef if you wanted.
Keeping this recipe vegan really plays a role in how inexpensive it is. Buying every single ingredient for this recipe costs less than $10 and you don't need to skim on the servings. I make this at the beginning of a week and it feeds me for about a week and half--talk about bang for your buck.
This chili is loaded with complex carbs that are full of fiber making this meatless meal just as hardy and full of protein. Add a few servings of greens by adding a big handful of spinach to your bowl before you reheat the chili or throw chopped kale right into the crock-pot when the chili is done cooking.
I love to top mine with sliced green onions for some crunch and sliced avocado for a serving of healthy fat.
2 sweet potatoes peeled and diced
2 cans of black or pinto beans, rinsed and drained
2 cans of tomatoes—one drained, one with liquid
1 can tomato paste
½ red onion, diced
1 c. uncooked lentils
1 32 oz package of low sodium or no sodium added vegetable stock (vegan) or chicken stock
Seasonings/spices—I throw in 2 cloves are garlic, salt/pepper, cayenne, paprika, turmeric, cumin, oregano, and a little dry mustard.
Throw everything in a crock-pot on high for 4-6 hours. If you want it more soupy you could add more chick stock or more non-drained tomatoes.
See you back here on Wednesday as we talking about our choices when it comes to eating healthy and take a closer look at what it really costs you if you don't prioritize your health.
That's all for now, stay smpl.