Meatless and Divine…..
I think I have finally done it! After being in our new home for two and a half weeks, and our little guy going back to school this last Monday for full days, instead of half days, swapping my workout times from morning to night, and getting back into the recipe groove, I think I am back on track. That is until Thanksgiving break, then the two week Christmas break. Then when January rolls around hubby will be back in the state more, our little Z man will be starting Kung Fu, our princess will be making new friends when she starts gymnastics, and if I haven’t found a local mom’s group by then my intention is to start a local group, aimed at moms new to Georgia, myself. BUT in saying that we all seem to assimilate to new routines fairly easy around here so with a few days turnaround time after each change, we should be good to go!
I’ve been taking one room each day as my painting project. It is a lot more rewarding painting a house that you are planning on staying in for a few years, rather than one you are getting ready to leave. At this rate I should be done before Christmas. After I tackled the living room today, my princess and I decided to go on a walk to enjoy the fall colors, and the beautiful sunshine. Even though there has been frost on the car windows in the morning when we go to leave for school, by 10:00 am it is warm enough to go outside without a jacket if there isn’t any wind. It is so nice to be actually to enjoy the fall leaves without all the rain, and snow, that generally come along with it.
Yesterday in between painting, and a few other projects, I decided to throw together a quick chili. For many reasons I chose to make this chili meatless, but I think even the most hard core meat lover will enjoy this. I must warn you that this chili does have a little bit of heat, or maybe I just don’t eat that much spicy food. 😉 I only used two teaspoons of seasoning out of the mix that I threw together, and I am saving the rest for a future recipe, but if you find that this chili isn’t hot enough for you, by all means add more! It is incredibly simple, and is ready in 30 minutes or less.
You can’t get much healthier than this chili. One rounded cup will only cost you 223 calories. It packs 876 mg of potassium (About 1/5 of your daily intake), only 25 grams of NET carbs (These babies are slow), 13 grams of plant based protein, and a whopping 20 grams of fiber!
Just a few tips, I used homemade black beans, but if you choose to use canned beans that’s OK too. While I was sautéing the onions, and sweet potatoes, I completely forgot to add the Serrano pepper and ended up throwing it in when I dumped in the crushed tomatoes. I like my onions chopped rather large, it gives more texture in my opinion, but you are more than welcome to chop them smaller if you prefer. When sautéing the onions, and sweet potatoes, make sure they are browning, and caramelizing, before deglazing the pan. If you do NOT like spicy food start with 1 teaspoon of the seasoning just to check the heat, you can always add more if it isn’t hot enough for you. Whether you chop your onions big or small, make it spicy or mild, eat it as a main dish or a side, sit back, relax, and enjoy!
How often do you eat meatless dishes?
What is your favorite type of chili?
Spicy Sweet Potato and Black Bean Chili
By Angie Gouchenour
1 small onion – chopped
1 ¾ cup sweet potato – cut into bite size pieces
1 small Serrano pepper – seeded and chopped
Drizzle of olive oil (About ½ teaspoon)
Pinch of sea salt
1 cup of water
Handful of cilantro – chopped
2 cups cooked black beans (I used homemade)
1 ½ cups crushed tomatoes (I used Jovial organic crushed tomatoes)
2 teaspoons of seasoning from recipe below
1 Tablespoon chili powder
1 teaspoon cumin
½ teaspoon paprika
¼ teaspoon red pepper flakes
½ teaspoon black pepper
½ teaspoon sea salt
In a medium pot sauté the chopped onion, sweet potato, and Serrano pepper over medium heat; season with a pink of salt
Once the onions, and sweet potatoes, start to caramelize and brown, and the potatoes are soft, pour the water into the pan to deglaze the bottom (This is where a lot of the flavor comes from)
Add the chopped cilantro, black beans, crushed tomatoes, and seasoning
Simmer for 15-20 minutes
Top with a little bit of leftover cilantro, and a bit of lime if you like. ENJOY!
223 calories per rounded cup