Sweet Potato and Black Bean Chili

I wasn't able to make it to my Farmer's Market this weekend.  Sadness.

But, it's probably a good thing because I still had a whole mess of produce from last week that I needed to do something with.

So, I decided to make chili.  I love vegetable chili.  It is hearty, yet light at the same time and so full of flavor.  Now, remember, you can change this up anyway you like.  I used sweet potatoes since I had them on hand, but if you prefer a Yukon Gold, Red Bliss, etc., feel free to use them. 

I used black beans in the chili since I had them on hand but, if you prefer red kidney beans, rock them out.  I know I'm getting repetitive here but remember - make it your own.

Another option - throw in some meat.  You can add sliced or ground chicken, ground beef, shredded beef or pork or you can top it with some chopped bacon - which I did for Mike - my man is all about the meat!

Here is what you need:

2-3 cloves minced garlic
1 small chopped onion
4 cups diced sweet potatoes
1 cup diced carrots
1 cup diced celery
1 cup diced red pepper (or green or yellow - your choice)
1 small diced serrano or jalapeno pepper
1 14 1/2 oz can petite diced tomatoes w/juice
1/2 cup beer
2 Tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp unsweetened cocoa power
salt and pepper to taste
1 cup corn kernels (canned or fresh from the cob)
1 14 1/2 oz can rinsed and drained black beans
1/2 cup chopped cilantro

Optional garnishes:

sour cream
cheddar or monterey jack cheese
sliced jalapenos
guacamole
chopped cilantro
sliced radishes
sliced peppers

Here is what you do:

In a large (12 inch) saute pan or stock pot, heat olive oil and add garlic and onions.  Cook for about 2-3 minutes or until onions begin to soften. 

Add sweet potatoes, carrots, celery and peppers and cook approximately 8-10 minutes.

Add the 1/2 cup of beer to the pan.

Drink the rest of the bottle of beer.

Then add diced tomatoes, chili powder, cumin, paprika, cocoa powder and salt and pepper.  If you would like your chili a little spicier, you can add some crushed red pepper here as well.  Continue to cook until chili begins to simmer.

Add corn, black beans and cilantro and cook until heated through or until vegetables are to your desired consistency.  I like my veggies a little al dente but it's your kitchen so cook them as long as you want.

Here is what mine looked like:

I added some grated cheddar cheese, a bit of sour cream, some sliced radishes and a sprinkling of cilantro.  Get creative with your garnishes and make it look pretty.  Remember - everyone eats with their eyes before they eat with their mouths.

You can serve this with some tortilla chips, fritos or my favorite - cornbread.

I used a basic cornbread recipe that was printed right on the back of the corn meal mix.  This is another great place to get creative.  Corn bread is like a blank slate that you can fill up with chopped jalapenos, a couple handfuls of grated cheese, some extra spices and so much more.

This chili is even better the next day when the flavors have had more time to meld together.  The leftovers make a great topping for nachos, stuffed into quesadillas or topped on a baked potato.

I love a dish that you can make once and reinvent the next day!

Happy cooking!!

Turkey Tacos

I love tacos!  

They are a great meal all on their own or can be an awesome way to utilize leftovers .  You can make them the same every time or you can change it up and be different.  It's a great dish to be creative with.  All it takes is a little prep.  Tacos are also a great weeknight meal because everything can be made ahead of time and then reheated right before serving.

Here is how it goes in my house but please - feel free to change it up depending on what you like. 

We've got:

Just over a pound of ground turkey. I like to use turkey because it is a leaner cut of meat and has great flavor.  But feel free to use ground beef or ground chicken.  You could even substitute shredded beef, chicken or even use roasted veggies.  It's your kitchen - do what you like best.
2 cloves minced garlic
1 minced or finely chopped carrot (adds a natural sweetness)
1/2 minced red onion - or whatever type of onion you like
2 Tbsp taco seasoning (see below)
1/2 minced jalapeno pepper - if you don't like it too spicy - omit - if you like it spicier - add more
2 Tbsp chopped cilantro - again - omit if you don't like or add more if you do.

Taco Seasoning:
1 tsp chili powder
1 tsp paprika
1/2 tsp cumin
1/8 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper

Most homemade taco seasonings would call for an addition of garlic and/or onion powder but since I am using fresh garlic and onion, I omit them in my seasoning.  This recipe can certainly be doubled or tripled so you can keep it on hand to use in fajitas, soups, etc.  

Then as your accompaniments:

We've got both hard and soft tortilla shells.

Then for toppings, shredded and sliced cheese (makes less mess for the kids), chopped tomatoes, chopped lettuce, sliced radishes and wedged limes.  I also like to put out sour cream, fresh salsa, maybe some guacamole - but I forgot to take a picture of them! 

Again, this is the part where you can get creative and use some other veggies or condiments you may have on hand.

So, now what do I do?  Here it is:

In a large saute pan cook your ground turkey (or other meat) until it is browned.  Add your carrot, jalapeno, onion and garlic and saute about 3-4 minutes.

Next, add your taco seasoning and if needed some water.  Depending on how juicy your meat is, add about 1/4 cup of water at a time until the meat and sauce is the consistency you like.

Cook another minute or until heated through.  Stir in the cilantro and you are good to go.

Here is what my assembled taco looked like:

Top photo is the hard shell version and bottom is in a soft flour tortilla.

And of course, what goes better with tacos than a margarita!

Well, I guess you could argue that an icy cold beer could go with the tacos just as well - or some nice fruity sangria.  Again, it's your kitchen so serve what you like and make it your own.  

On a side note - I'll be back at the farmers market tomorrow (couldn't make it last week due to Hurricane Irene) - so I promise to post the smashed potato pie and peach cobbler recipes that were requested this week.

As always, thanks for joining me!