![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
Nomnomnom
30 Day Meme
Day 21 (what happened day 20?): A recipe
We're mostly vegetarian these days and since I miss Mexican food like burning, I often like to cook with Mexican spices (ie, lots of cumin and cayenne). This recipe is chock full of flavors and it's great any time of the year. The sweet potato evens out a lot of the hot spices and adds a nice layer of sweetness without overloading you. The limes are a must.
Black Bean - Sweet Potato Chili
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 red pepper, chopped
1 carrot, chopped
4 cloves garlic, minced
2 teaspoons sea salt (I actually don't put any in and it's still fine)
1 large sweet potato, cut into 1/2-inch cubes
Zest and juice of 1 lime
1 28-can diced tomatoes
4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked) (Or just once can if there are only one or two of you, there's still quite a lot leftover)
1 jalapeno chile pepper, seeded and chopped
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon cocoa powder
1 lime, cut into wedges
1 cup chopped cilantro leaves, washed and dried
1. Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes.
2. Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally.
3. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa, bring to a simmer, cover, and cook for 10 minutes.
4. Serve over brown rice, if desired, with lime wedges and cilantro, or with corn bread, biscuits, or taco chips alongside
This is a super easy recipe and you can honestly throw anything you want to into it. You don't have to use black beans, red beans, black eyed peas, borlotti, etc all work well.
In other news, who's got two thumbs, had today off and cleaned house like a mad woman, ruthlessly throwing stuff out?
This Girl! :D
Happy Friday everyone!
DOCTOR WHO TOMORROW!!!!!! EEEEEEE!!!!
Day 21 (what happened day 20?): A recipe
We're mostly vegetarian these days and since I miss Mexican food like burning, I often like to cook with Mexican spices (ie, lots of cumin and cayenne). This recipe is chock full of flavors and it's great any time of the year. The sweet potato evens out a lot of the hot spices and adds a nice layer of sweetness without overloading you. The limes are a must.
Black Bean - Sweet Potato Chili
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 red pepper, chopped
1 carrot, chopped
4 cloves garlic, minced
2 teaspoons sea salt (I actually don't put any in and it's still fine)
1 large sweet potato, cut into 1/2-inch cubes
Zest and juice of 1 lime
1 28-can diced tomatoes
4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked) (Or just once can if there are only one or two of you, there's still quite a lot leftover)
1 jalapeno chile pepper, seeded and chopped
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon cocoa powder
1 lime, cut into wedges
1 cup chopped cilantro leaves, washed and dried
1. Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes.
2. Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally.
3. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa, bring to a simmer, cover, and cook for 10 minutes.
4. Serve over brown rice, if desired, with lime wedges and cilantro, or with corn bread, biscuits, or taco chips alongside
This is a super easy recipe and you can honestly throw anything you want to into it. You don't have to use black beans, red beans, black eyed peas, borlotti, etc all work well.
In other news, who's got two thumbs, had today off and cleaned house like a mad woman, ruthlessly throwing stuff out?
This Girl! :D
Happy Friday everyone!
DOCTOR WHO TOMORROW!!!!!! EEEEEEE!!!!
no subject
no subject
Enjoy! :D
no subject
no subject