Crimson Kitchen: Stewing, Simmering, and Storing with Chef Hayde (Featured recipe: Chili)

sweet potatoes

🥗Healthier: cauliflower

💰Cheaper: regular potatoes

Cauliflower is lower in carbs and calories.

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are high in protein and quick to cook.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth can be more nutritious and flavorful.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley provides a similar fresh flavor.

Welcome viewers and introduce the recipe for sweet potato and black bean chili.

Heat a pot on high heat.

Add olive oil to the pot and let it heat up.

Add diced onion and diced jalapeno (without seeds) to the pot and sauté lightly until the onions are translucent.

Grate garlic on a microplane and add it to the pot with the onions and jalapenos.

Add cumin to the pot to help build flavor.

Add diced sweet potatoes to the pot and let them cook for a moment.

Add corn (can be canned, frozen, or roasted) and black beans to the pot.

Pour in vegetable stock and cover the pot to bring it to a boil.

Once boiling, add peppers and tomatoes to the pot.

Let the chili simmer, suggesting it can be eaten straight away or allowed to sit for better flavor the next day.

Grate cheese for garnishing the finished chili.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary