Yesterday morning, the farmers were so cold that they had to pass the time by having a catch (or playing catch, depending on where you’re from) with a sweet potato and tongs. I am so thankful that they come out no matter the weather. The sweet potatoes and scallions in this recipe are from that market.
Not only does this recipe highlight winter vegetables, but this was also a good way to use up some cans of beans that seemed to be multiplying in my pantry. I used a recipe from Real Simple which was made for slow cookers. Since I don’t have a slow cooker, the cooking times are changed. I also used fire-roasted tomatoes with spicy chiles, but the recipe does not call for the spicy kind.
As with most chili, this one gets better the next day or the day after that. I like to make a big batch, and then heat some up the next morning to put in my thermos. I love this one for work because it even comes with its own little folding spoon…how adorable! Keep the “fixins” in a separate container so they don’t get soggy. It makes for a much more exciting lunch than pb&j.
- 1 tablespoon extra virgin olive oil
- 1 medium red onion, chopped
- 1 medium sweet potato, peeled and cut into 1/2 inch dice
- 1 green bell pepper, chopped
- 4 garlic cloves, chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- kosher salt and black pepper
- 1 28-ounce can fire-roasted diced tomatoes
- 1 15.5-ounce can black beans, rinsed
- 1 15.5-ounce can kidney beans, rinsed
- sour cream, sliced scallions, thinly sliced radishes, and tortilla chips, for serving
- In a large pot over medium heat, combine 1 tablespoon oil, the onion, and the sweet pepper. Stir occasionally until onions are soft, about 5 minutes.
- Add the peppers and cook an additional 2 minutes.
- Add the garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir constantly until fragrant, about one minute.
- Add the tomatoes, beans, and 1 cup water.
- Cover and cook for 20-30 minutes, until potatoes are tender.
- Serve with thinly sliced radishes, sour cream, scallions, and tortilla chips.
This is a special edition “request” post (thanks, A.H.) for a dish I made for a dinner party last week. I wasn’t planning on posting it, so there is no photo. If anyone makes this–can you please take a picture and forward it to me?
It comes from Jack Bishop’s A Year in a Vegetarian Kitchen. It’s vegan and delicious.
- 2 tablespoons extra virgin olive oil
- 2 medium onions, halved and thinly sliced
- 1 tablespoon minced gingerroot
- 2 medium garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 2 1/2 cups vegetable broth
- 1 15-ounce can chickpeas, rinsed and drained
- 1 medium sweet potato, peeled and cut into 1/2 inch dice (I actually used almost 2 sweet potatoes)
- 6 pitted prunes, chopped
- 2 tablespoons minced fresh cilantro leaves (I minced these and then forgot to add them, so I guess feel free to leave them out)
- salt and freshly ground black pepper
1. Heat the oil in a large sauté pan or Dutch oven over medium heat until shimmering. Add the onions and cook until golden, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Stir in the cumin and cinnamon and cook until the spices smell toasty, about 30 seconds.
2. Add the broth, chickpeas, sweet potato, and prunes and bring to a boil. Reduce the heat, cover, and simmer, stirring once or twice, until the sweet potatoes are tender, 12-15 minutes. Stir in the cilantro (!) and salt and pepper to taste and serve.