Tuesday, July 24, 2012

Chili-topped Sweet Potatoes

A great use for leftover Chili.
This particular incarnation used some nice organic orange sweet potatoes and a quick black bean chili.

This is a great dish to serve a crowd: 
  • Bake a bunch of sweet potatoes in the oven (about 1 hr at 400 F, test with a fork, they should be soft all the way through)
  • Mix up a big batch of chili and keep it warm in a crock pot or on the stove
  • Put out bowls of grated cheese (cheddar or jack), sour cream or plain yogurt, salsa and/or guacamole
  • Let everyone top their own potato.
Quick Black Bean Chili (serves 3 or 4) 
2 tsp olive oil
1 onion, chopped (red onion is nice with black beans)
1-2 cloves garlic, minced or smashed
1 small zuchinni, diced
1/2 red, green or yellow bell pepper, diced
1/2 can chopped tomatoes
1/4 - 1/2 minced jalapeno 
1 can black beans, rinsed and drained
1 tsp cumin (or to taste)
1/2 tsp corriander (or to taste)
1-2 tsp chili powder (or to taste)
a pinch cayanne pepper (or to taste)
salt & pepper

Saute the onion in the olive oil for about 5 min, add the diced zuchinni and the peppers and cook 10 min or so, until vegetables are tender. Add the tomatoes, the beans, and the spices and let everything cook together for 15-30 minutes to blend the flavors. Salt & pepper to taste.

There are other recipes for vegetarian chili elsewhere on this site.
You can use white potatoes if you prefer.

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