Saturday, November 1, 2014

Sweet Potato Chili and Whole Grain Yogurt Cornbread

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Now that we have cooler weather here in Virginia,  I'm all about making soup or
chili for dinner. Good old comfort food at it's best!
Since my hubby and I don't eat red meat, I'm always trying to come up with new
ingredients to change up my go-to chili recipe.
Today I am adding garlic, sweet potatoes, lentils and Stonyfield yogurt to top it all off.

This month Stonyfield teamed up with Dreamfarm, giving me the opportunity to try
this awesome garlic press.  It's called a Garject Lite and it presses multiple garlic cloves
at once, without the need to peel them first.  How cool is that! I love how it cleans itself
as you open the handle!  The Garject Lite had the pressed garlic ready for my chili in

just seconds. I love the color too.

Sweet potatoes are one of my favorite vegetables! I love the color and texture they
provide to the chili.
Since my hubby doesn't care for spicy food, so I took it easy on the spices,
but feel free to adjust them to your liking!

Everyone knows that you can't eat a bowl of chili without a side of cornbread!
I decided to make a healthier cornbread by using plain yogurt instead of buttermilk.
I also added ground flax seed and a little honey to sweeten it just a bit.
I used a mini loaf pan similar to to a muffin pan to bake these mini loaves.

This meal definitely hit the spot on this cold, rainy day and it was
healthy, filling and delicious!

Sweet Potato Chili with Yogurt Cornbread

1 (32 oz) container Vegetable broth
2 (14.5 oz) cans petite diced tomatoes
1 cup lentils, rinsed
1 large sweet potato, peeled and cubed
1/2 cup diced carrots
1/3 cup diced celery
1/3 cup diced green pepper
2 cloves garlic, pressed
handful of kale (I used frozen kale)
1 1/2 tsp. ground cumin
1 1/2 tsp. chili powder
1/2 tsp. ground cinnamon
salt and pepper to taste
Stonyfield Plain Yogurt

In a large stockpot, add the vegetable broth, diced tomatoes and rinsed lentils.
Bring the mixture to a boil and then let it simmer for about 10 minutes.  This will soften
the lentils.
Add the remaining ingredients, except the yogurt, to the simmering pot.
Let the chili continue to simmer, stirring occasionally, until the potatoes, lentil and carrots
have softened.  This should take 10 - 15 minutes.
Spoon chili into bowls and top with plain yogurt.
Serve with Whole Grain Yogurt Cornbread.

Whole Grain Yogurt Cornbread

1 cup white whole wheat flour (I used Soft White Wheat in my grain mill)
2/3 cup whole grain cornmeal
2 T ground flax seed (optional)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1/4 cup honey
1 cup plain Stonyfield Smooth & Creamy Yogurt
2 T melted butter

Preheat oven to 350 degrees.
Spray a 9x9 inch baking dish, muffin tins or mini loaf pan with cooking spray.
In a large mixing bowl, add the dry ingredients.
In a small bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry, stirring just until combined.
Pour into a 9x9 pan or using a large cookie scoop, fill muffin or mini loaf pan.
Bake for 18-20 minutes or until a toothpick inserted comes out clean,
Cool on a wire rack.

Serve with chili - Enjoy!

I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.

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