Saturday, October 2, 2010
Weekly Recipe - My Sweet Potato & Black Bean Chili
This recipe came about like many do; I saw it in a cookbook but then because I didn't like certain ingredients or methods, I totally revamped it to make it my own. There was a time I would not have had the confidence to do this. Thanks to time and practice, I am getting better at "winging" it. When my aunt cooks she is amazing. The last time she was at my house she made the most delicious pistachio crusted fish with a moroccan flair and I can't replicate it because it was truly a little of this and a little of that. Being in her kitchen and having her in mine makes for the best memories. And when I marvel at the fact that I may never be able to cook "like that", she smiles and tells me to give it another 40 years or so...
The thing I disliked the most like in the recipe that originally inspired me, was something about making a slurry with cornstarch. Yuck. I have made several chilis without needing a thickener so I decided to omit it. If you are used to thickening chili, trust me, you don't need to in this recipe.
PS If you own a Slap Chop (or a Zyliss version like we have) I would get it out. There is a great deal of chopping in this recipe. I love to chop by hand and I am too lazy to clean the chopper, but trust me, it will be worth cleaning it up.
Sweet Potato and Black Bean Chili
By Tiffany Teske
I use organic wherever possible. This makes 8-10 bowls. It keeps well in the fridge for several days and would freeze well.
- 1 T grapeseed oil (you can substitute vegetable oil)
- 1.5 medium or 1 large yellow onion(s), chopped
- 3 cloves garlic, chopped or minced
- 1.5 t cumin
- 1 T Mexican chili powder
- 14 oz can crushed tomatoes
- 2 c vegetable broth
- 2 19 oz cans black beans, drained but not rinsed
- 1 14 oz can fire roasted diced tomatoes
- 28 oz can plain diced tomatoes
- 1 t Vege Sal Seasoned Salt (or other seasoned salt)
- 1/2 t ground black peper
- 1/2 t dried oregano
- 1 large carrot, peeled and diced
- 1 large sweet potato, peeled and diced
- 1 c frozen corn
- 2 bay leaves
- Optional - feta & cilantro for garnish
Heat the oil in a large pot on medium high heat. Add the diced onion and saute for 5 minutes, until tender. Add the garlic and saute another minute. Add the cumin and chili powder and saute 2 minutes.
On medium-low heat, stir in the crushed tomatoes and broth. Add the remaining ingredients except the toppings. Bring chili to a boil for 2 minutes and then reduce heat to low. Simmer over low heat uncovered for one hour, then simmer covered with a lid for 30 more minutes.
Serve with your choice of toppings.