Sweet Potato Chili

I promised a friend that I would put this recipe up… So now I’m finally doing it! This is the recipe for the chili that we have been making on a weekly basis. It’s usually enough for dinner for two nights (for two people), as well as lunch for a few days. It’s easy to throw together and heavy on canned goods.

The recipe is very versatile– if you are missing an ingredient, just omit it. Or substitute it with something you do have. No corn? No problem. Can’t stand cilantro? Leave it out. The world (chili?) is your oyster. 

Ingredients:

  • 1/4 cup sunflower oil (or vegetable oil)
  • 3 tbsp paprika 
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 1 crushed vegetable bouillon 
  • 1 onion, sliced
  • 1 large sweet potato, peeled, and cut into small cubes
  • 1 zucchini, cubed
  • 2 bell peppers, cut into squares
  • 2 cans of diced tomatoes
  • 1 can of sweet corn
  • 4 cans of beans/lentils of choice (we used 1 black, 1 lentils, 1 brown, 1 kidney)
  • 500g tomato passata (aka plain cheap tomato sauce– €0.28 at Albert Heijn!)
  • handful of cilantro

Preparation:

  1. Heat the oil in a large soup pan. Stir in the paprika, chili powder, garlic powder, cumin, and crushed vegetable bouillon.
  2. Add the onions and sauté until they start to get soft. Then add the sweet potato. Continue to sauté until the sweet potato is soft enough to be easily pierced with a fork (but not too soft– it shouldn’t be mushy!). This could take up to 15 minutes, and make sure to keep stirring during this part so that the potatoes/onions don’t burn. If it starts to get too dry, add a little tomato sauce to keep things going.
  3. Now add the zucchini and bell peppers and sauté until they start to get a little soft.
  4. Wooo! You’re out of the woods! The hardest part is over. Now add the cans of diced tomatoes, can of corn, and beans. Stir. WOAH!! It barely fits in the pot!
  5. Add the tomato passata as needed. It should be used to make sure the chili begins in a liquid state. Finally, sprinkle in the handful of chopped cilantro.
  6. Bring to a boil, then quickly down to a simmer. Let it simmer with the lid on for about 30 minutes, stirring occasionally. Then take the lid off and continue to simmer for another 30 minutes or so (to let some of the liquid evaporate). 
  7. Poof! Food for a week. It’s one of those foods that’s usually better on the second day. I served the chili pictured here on a bed of spinach and topped with some cherry tomatoes. 
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Strawberry Rhubarb Crumble Pie

 

We had some rhubarb in our farm-share this week, so what better way to enjoy it than with a strawberry rhubarb crumble/crisp/pie. I couldn’t choose between a pie or a crisp, so I put a crisp in a pie shell. Does that make it a crumble?

Anyway- this recipe yields one AMAZINGLY delicious pie. I made the crust from scratch, as it really isn’t too much work and it turns out wonderfully!

Ingredients (pie crust):

  • 2 cups flour
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 125g vegan margarine or butter- cold and cut up into small blocks
  • 2 tbsp sunflower (or vegetable) oil
  • 3 tbsp cold water

Ingredients (pie filling):

  • 4 stalks of rhubarb, washed and sliced into 1/2 inch blocks
  • 675g of strawberries (we used three boxes of frozen Albert Heijn strawberries– half the price of fresh ones, and the pie is just as good!)
  • 1 cup sugar
  • 1/2 cup flour
  • 2 tsp vanilla

Ingredients (crumble top):

  • 1/2 cup oats
  • 1/2 cup flour
  • 1/2 cup brown sugar (loosely packed)
  • 1 tsp cinnamon
  • 50g vegan margarine or butter

Preparation:

  1. Begin with the crust. Sift/stir the flour sugar and salt. Then add the butter and smush it all together with your hands. Oooooh yea!!! Feel that dough! MmmM!
  2. Then whisk the oil and cold water together, and add to the crust mixture. Put your hands back in there and smush around again. Cease smushing when it looks like a nice ball of pie crust! Put the pie crust ball in the fridge.
  3. Preheat the oven to 190°C (or 375°F).
  4. Assemble the pie filling. Put the rhubarb and strawberries in a big bowl. In a separate bowl, combine the sugar, flour and vanilla. The copious amount of flour is intended to keep the insides of the pie from getting too runny. If you use fresh strawberries (instead of frozen), you can probably get away with only adding 1/4 cup flour.
  5. Throw the sugar/flour/vanilla mixture over the fruit. Put your hands in there and make sure everything is well coated.
  6. Lick your fingers. Wash your hands.
  7. Make the crumble top. Combine oats, flour, sugar, cinnamon and vegan margarine. (With your hands again, if you are still feeling up to it).
  8. Grease the inside edges of the springform baking tin. Put a piece of baking paper on the bottom (to avoid having to grease that as well). If you only have a pie tin- grease that baby up.
  9. Bring the ball of dough back out and roll it out so that it fits over the bottom and sides of your springform pan (or pie tin, if you are springform-less). Press it into your greased tin until it looks pretty.
  10. Put the filling in. Sprinkle the crumble over. (We had some leftover pie crust, so I made the R ❤ B to go on top of the crumble- decorate as desired with any leftover pie crust!!)
  11. Put it in the oven for 1 hour. I would recommend putting the pie tin on top of a metal baking sheet in order to avoid leakage into the bottom of your oven.
  12. Take out of the oven, and cool for at least an hour or two. Three if you have the patience.
  13. Try not to eat the whole thing at once!

Strawberry Rhubarb Crumble PieDSC_0129