Simple & Savory Sweet Potato Chili with Cornbread Cakes

A fall dinner with family and friends brought this savory chili to the table tonight. There was lots to talk about as we spent the evening catching up on all the new changes Fall has brought but this chili was not overlooked. Hmmmm….it was delicious and incredibly hearty with such simple whole food ingredients.

The flavors come together in perfect harmony of sweet, spicy and savory all at once. The cornbread cake recipe included is Ahhhmazing! Give it a try!

Sweet Potato Chili

• 1 T vegetable oil
• 4-6 cloves of garlic, minced
• 2 cups diced onion
• 4 cups peeled and cubed sweet potato
• 2 zucchini. diced
• 2 cans black beans
• 2 cans red kidney beans
• 6-8 fresh tomatoes, diced (you can use canned if you prefer)
• 2 cups corn (I used frozen)
• 1 T cilantro, chopped
• 2 T chili powder
• 2 tsp cumin
• 2 tsp salt
• 2 tsp cayenne
• 1 1/2 cup water

Over medium heat, add oil to a dutch oven or soup pot. Once oil is warm, add onion and garlic. Cook for 5-7 minutes. Then, add remaining ingredients and cover pot. Simmer for 1 hour or more, stirring frequently.

Cornbread Cakes

Sweetened by agave, these little pieces of cornbread taste more like cake then bread. Heavenly!

• Baking spray or oil
• 1 cup cornmeal
• 1 cup whole-wheat pastry flour (I used Bob’s Red Mill)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup applesauce
• 1 cup almond milk
• 1/2 cup agave nectar
• 2 tablespoons vegetable oil

Spray or grease mini loaf pans, muffin pan or an 8×8 pan.

Preheat oven to 350F.

Mix all ingredients together and stir until fully incorporated. Pour into desired pan and bake for 18-20 minutes or until springy (not mushy) to touch.