I mentioned back in an August post about chili that I would post my favorite black bean chili recipe. What better time than just after Thanksgiving, when we could all use a healthy crock pot dish requiring very little time in the kitchen?
This recipe can be altered to suit your tastes; you can use one chopped zucchini or yellow squash instead of (or in addition to) carrots, 1-1/2 cups of diced pumpkin instead of the sweet potato, and a mixture of legumes instead of just black beans.
Southwestern black bean chili (makes 8 servings)
1-1/2 cans of black beans (15-ouncers), drained and rinsed
1 large can of crushed or diced tomatoes (28 ounces)
2 cups water
2 smoked, dried chile peppers, ground -- I use a coffee grinder I've designated just for spices -- OR 2 chipotles in adobo sauce, minced
3/4 teaspoon cumin powder
1 teaspoon chili powder
1 yellow onion, diced
2 carrots, chopped
1 green pepper, chopped
2-1/2 cups frozen corn
3 cloves garlic, minced or pressed
1 sweet potato, diced
salt and pepper, to taste
chopped fresh cilantro, to garnish servings
yogurt or soy yogurt, for toppings in bowls
optional: chopped avocado, also for a topping
Combine all ingredients except cilantro and yogurt in a crock pot, stir, and cook on low 7-8 hours. You can also combine those ingredients in a soup pot, bring to a boil, then simmer for about two hours, or until carrots are soft. Serve with a dollop of yogurt and some chopped cilantro. Pass the corny cornbread on the side.
Today's question: Where did you have Thanksgiving dinner, and what was your favorite part of the meal?
Coming up this week: Using leftover Memphis pork supper that I've had in the freezer, I am going to try to make tamales for the first time. I think the sweet potato and apple in the pork dish will lend themselves well to that. I'm not sure about the sauce yet, but I'm sure I'll find something fun to whip up.
I also plan to copy my mother-in-law Jeanie's chicken-broccoli casserole soon. It's yummy, but I never have had much luck with casseroles, so we'll see!