Happy New Years my fellow gluten freegans! I bet you are all vowing to eat better in the New Year. I know I am! Have you ever looked at some of the pre- made low cal meals? Holy gluten!So what can we do when we need to drop a few? Make some of our old stand by meals a little healthier, with a little more fiber, of course. Add this delish spin on chili to your repertoire and you will not be disappointed. Even more awesome about this recipe. It actually tastes better as leftovers. So make it eat it, then eat it a couple of days later.
1 TBSP of Olive Oil
1 stalk of celery, chopped
½ tsp of cumin
½ tsp of salt
1 tsp of chili powder
2 sweet potatoes, peeled and cut into ½ inch pieces ( about 1 cup)
1 can of black beans (drain and rinse)
1 can of diced tomatoes
2 cups of chicken or vegetable stock
1 zucchini, cut into 1 inch pieces
2 cloves of minced garlic
Heat oil in a large pot. Add garlic, celery , cumin and chili powder. Cook for about 2 minutes or until the vegetables are slightly softer.
Add the sweet potatoes, beans, tomatoes and broth and bring to a boil. Reduce heat and simmer until potatoes are fork- tender (20 – 30 minutes).
Add zucchini and cook for another 5 minutes until slightly softened.
Taste great when topped with sour cream, cinnamon, or cheese.