Sunday, November 30, 2008

Southwestern black bean chili


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!

5 comments:

Kate said...

classic stuffing (bread, onions, celery, sage, thyme, marjoram, and turkey stock) is my favorite part of any holiday mean ---must be eaten with gravy

Carly said...

I had Thanksgiving at my parent's house, and the favorite part of the meal for me was a marinated mushroom salad with pepperoni. My least favorite was a seven layer salad I tried to make...yuck.

Nicole said...

Those both sound SOOOO good. I always love stuffing, and DAMN, that marinated mushroom salad sounds really interesting and taste-T!

My favorite part of this year's meal is hard to specify -- it was one of my best T-days ever, and it wasn't at my house, so the recipes were NEW! -- so I will pick the mashed sweet potatoes with cinnamon and marshmallows AND (oh lord how I loved these) the pesto rolls! And wouldn't you know, those rolls are the only things I didn't take home... Dan LOVED Jean's dad's famous "meat dressing."

Jen said...

my favorite part of t-day was coming home on the 29th. food-wise, it was okay but i would have rather been at home to make my own food. i was 'allowed' to make my signature persimmon pudding and 'miso happy' gravy. there was the traditional omni fare which looked really good, and my in-laws purchased a tofurkey for me which was nice of them, but it wasn't that great. most of the veggies the A-I-L made were bathed in milk and butter, so i had to pass.

ps-that chili looks awesome. i like putting chili on a baked potato.

Jen said...
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