Ingredients
The following ingredients have 4 Servings
- 8 small red potatoes (560 )g chopped into 1/2 inch chunks
- 1 1/2 cups (200g) finely chopped white onion
- 1 large red bell pepper, chopped (or 2 small)
- 3 cups low-sodium broth or water
- 1 1/2 teaspoons salt (this will vary depending on broth used)
- 1 cup (240g) tomato puree/sauce
- 1 1/2 tablespoons standard American chili powder (use 2 for more spicy) I use my homemade blend
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon smoked paprika or 2 teaspoons liquid smoke (optional for a smoky kick)
- three 15 oz cans salt-free black beans, drained & rinsed
- 1 cup (135g) sweet corn
- I use this scale.
- Optional garnish chopped avocado, red pepper flakes, tomatoes
Instruction
- Preheat an oven to 415°F and line a sheet pan with parchment paper.
- Spread the potatoes on the pan evenly. Season generously with salt and pepper. Bake for 15-20 minutes OR until very golden brown. Make sure they are not bigger than 1/2 inch or they will take much longer to cook.
- While the potatoes are cooking, prepare the chili. Add the onion, bell pepper, water and salt to a large pot and bring to a boil. Once boiling, turn to medium-high and cook for 8 minutes.
- Add the tomato sauce, chili powder, cocoa powder and smoked paprika (if using) and turn the heat down to medium-low and cook for another 5 minutes.
- Add the drained beans and corn, raise the heat back to medium and cook another 5 minutes. Taste and add any salt/spices if necessary.
- Garnish with the roasted potatoes. If desired, add fresh avocado and red pepper flakes.
