Black Bean and Sweet Potato Chili with Cornbread

This is a great twist on the average chili, from the Eating Well magazine. If you are concerned about beans use this simple way to prepare them with getting most of the sugars out that can cause excess 'gas'.

The night before using them rinse (dried) beans, boil them for 5 minutes and set them aside to soak overnight. In the morning rinse them again, add to crockpot with fresh water and cook on low. Before adding them to the chili rinse them again.

Here is the recipe, I love this so much I made twice the amount so we could both have it for lunch tomorrow:

 The main changes I made were to use whole chopped chipotle chili in adobo sauce and a small amount of tomato paste instead of diced tomatoes. And no cilantro!

Well you have to have cornbread with your chili right? This is a simple recipe that tastes pretty good. I used corn flour instead of regular to make it gluten free and cut the sugar in half. All of the cornbread, pancake, biscuit mixes you buy are pretty much flour, baking powder and a whole bunch of other 'junk'. This is much simpler...