Thursday, November 10, 2011

Black Bean & Sweet Potato Chili

The low tonight is going to be 34 degrees. 

That is just unacceptable. 

This girl doesn't do below 50 degrees.

But what can I do about it?

Make chili to keep me warm.

Black Bean & Sweet Potato Chili
adapted from Andie's recipe at Can You Stay for Dinner

The biggest change to my recipe is the use of a dutch oven, due to my lack of crock pot.  I also used 3 sweet potatoes instead of 2 (because I had 3 that needed to be used), replaced the beef with venison (because it was free from my dad and it is much leaner & more flavorful than beef), and added smoked chipotle (because it is just darn good!).

non stick cooking spray
1 sweet onion, chopped
2 tbsp minced garlic
1 lb ground venison/deer (you can omit or use lean ground turkey or lean ground beef)
salt & pepper to taste
2 tbsp worcestshire sauce
2 cans black beans, undrained
1 can chili beans, undrained
1 can diced tomatoes, undrained
1 can diced tomatoes and peppers, undrained (you can replace with one can diced tomatoes if you don't like spicey)
1 can whole stewed tomatoes, undrained
3 sweet potatoes, peeled and cut into 1 inch chunks
2 tbsp chili powder
2 tbsp paprika
1 tbsp ground cumin
1 tbsp ground smoked chipotle
1 tbsp brown sugar
1 tsp salt
2 cups of water

- spray dutch oven with non-stick cooking spray.  Add onion and sautee until translucent.  Add garlic and cook until fragrent.

-Add ground meat.  Season with worcestshire, salt, and pepper.  Brown thoroughly.

- Add all the beans and tomatoes.  Add sweet potatoes, spices, and water.  Mix well.

- Bring mixture to a boil, then reduce to a simmer and cover.  Cook for approximately 2 hours.  The longer it is cooked, the more the flavors with melt together.

How do you keep warm on a cold day?
Obviously, I cook warm, cozy foods.  I also love to curl up in front of the fireplace.