In the Northeast the chill really starts to set in come february and all I can think about is comfort food.  Nothing beans a bowl of chili and a mug of hot cocoa after a day on the slopes or a snow angel marathon (if we could get some good snow…please!!).  Why not mix it all together into one soul satisfying, savory bowl of yummy goodness.

For this month’s “Recipe Redux” the theme was chocolate.  I am seriously, who doesn’t love chocolate?  Throw in the fact that is packed with good-food-you nutrients (like we needed more motivation to dig in) and this ingredient should be added to every recipe, right?

Well I figured there would be several post with sweet treats and since sweet treats really aren’t my thing (I am a salty/savory gal) I figured I would mix it up with this chili.  A favorite in our house and with clients the layers of flavors and “secret” ingredients make this recipe a true, chocolatey treat that is, in fact, GOOD for you!!

Pork and Sweet Potato Chili

Ingredients

• 1 tablespoon canola oil
• 1 1/2 cups chopped white onion
• 1 medium carrot, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 large sweet potato, peeled and diced
• 3/4 pound boneless center-cut pork loin, cut into 1/2-inch cubes  *use loin cuts as it is leaner
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon unsweetened dark-chocolate powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• 2/3 cup low-sodium vegetable stock
• 1 14 ounce can diced tomatoes
• 1/2-1 chipotle pepper in adobo sauce, diced
• 1/2-1 tablespoon adobo sauce
• 1 15 ounce can navy beans, rinsed and drained
• 1/2 cup chopped fresh cilantro (plus more for serving, optional)
• 4 tablespoons nonfat Greek yogurt (optional)

Directions

1. Heat the oil in a large pot over medium-low heat. Add the onion, carrot, celery, garlic and sweet potato; cook 8 to 10 minutes, until tender. Season the pork with the salt and black pepper; add the meat to pot and cook until browned, stirring frequently, about 5 minutes.

2. Mix in the chili powder, cumin, dark-chocolate powder, oregano and cinnamon; cook 2 minutes. Add the vegetable stock, tomatoes, chipotle pepper and adobo sauce; stir, then bring to boil. Reduce heat to low; cover pot and simmer, stirring occasionally, until pork is tender, about 1 hour. Stir in the navy beans and cilantro; cook until heated through, about 3 minutes. Serve the chili topped with more cilantro and a dollop of yogurt if desired.

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