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. 
Advertisements

Using up everything in your fridge

What happens when you have… broccoli, fresh dill, fresh cilantro, tomatoes, bell peppers, arugula, spring onions, and avocado that are all threatening to ‘get funky’ simultaneously? You make this delicious plate of veggies! Robbert assembled this tonight from everything that was (remotely) edible in our fridge. I would even go so far as to make this combination again on purpose! All ingredients with a * were the ingredients that desperately needed immediate consumption…

Items on the plate include:
Leftover heaven

  • Stir-fried veggies (1)
  • Sliced avocado (2)
  • Black bean burger (3)
  • Roasted potatoes with dill (4)
  • Roasted tomato over arugula (5)

DSC_0024

(iix) Preheat the oven to 220°C (or 425°F).

(1) Stir-fried veggies ingredients:

  • *1 head of broccoli, sliced, steamed for 5 minutes
  • *2 bell peppers, sliced
  • *2 spring onions, sliced
  • 2 cloves of garlic
  • *Few sprigs of fresh dill
  • 2 tablespoons of olive oil
  • Salt to taste

Preparation: Fry spring onions in olive oil. Add garlic and salt. Add bell peppers, saute until soft. Finally add broccoli & dill and saute until broccoli is soft. DONE!

(2) Slice avocado: slice an *avocado

(3) Black bean burger

  • 1 can black beans, drained and rinsed
  • *1 spring onion
  • *1 bell pepper
  • *handful cilantro
  • 2 tsp garlic powder
  • 1 tsp salt
  • breadcrumbs (omit this for gluten free! you can also roll in flaxseeds- delicious as well!)

Preparation: In a food processor or emulsion blender, combine the black beans, cilantro, spring onion, bell pepper, garlic powder and salt. Shape the ‘dough’ into three or four burgers. Roll in breadcrumbs. (If the mixture is too wet, put some breadcrumbs in the dough itself.) Put the burgers in the preheated oven for about 10 minutes, flip burgers, then put back in the oven for another 10 minutes.

(4) Roasted potatoes with dill

  • 1 pound sliced potatoes
  • 2 tbsp olive oil
  • Salt to taste
  • *handful of fresh dill

Preparation: Toss potatoes, olive oil and salt. Place in pre-heated oven for 20 minutes. Take out and toss with the fresh dill. Put back in the oven for another 20 minutes.

(5) Roasted tomato over arugula

  • *Handful fresh arugula
  • *2 tomatoes

Preparation: Put the tomatoes in the preheated oven next to the burgers or in their own private tray (if you have the space). Bake for 20 minutes. Place over a bed of arugula.

BAM! Everything in the fridge? USED UP! What kind of fancy dinners have you concocted from almost-dead ingredients?

Legume Salad with Mustard-Fig Dressing

This dressing will really knock your socks off.

Ingredients:

  • 1/4 cup fig jam
  • 1/4 cup yellow French mustard
  • 1/4 cup seed-y mustard
  • 1/8 cup olive oil
  • sprinkle salt
  • Mustard Fig Dressing Ingredients1 can lentils, drained & rinsed
  • 1 can black beans, drained & rinsed
  • 250g cherry tomatoes, chopped in fours
  • 1/2 red onion, chopped into small pieces
  • 1 peeled carrot, sliced
  • 1/2 cup green olives stuffed with garlic, sliced
  • Spinach
  • Arugula

Preparation:

  1. For the dressing: whisk together the jam, mustards, olive oil & salt. 
  2. Combine lentils, beans, tomatoes, onion, carrot, & olives in a big bowl.
  3. Put down a bed of spinach & arugula in your serving bowls. Scoop legume & veggie mixture onto the spinach/arugula. Top with a few spoonfuls of dressing & mix up. You can directly mix everything together in a big bowl, but if you want to keep the ingredients fresh & crisp, I suggest keeping the dressing/legume&veggies/spinach apart.

Salad Components

 

Snack Crack(ed) Beans

We were in the mood for something salty and crunchy- and potato chips/pretzels/crackers were nowhere to be found!

These certainly filled that niche, and now we are addicted to them! Fortunately, they’re pretty healthy as well.

Ingredients (makes enough for a snack for two!):

  • 1 can black beans, drained and rinsed
  • 1 tbsp coarse sea salt
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • (1 tbsp olive oil)

Preparation:

  1. Preheat the oven to 220°C (or 425°F).
  2. Combine first five ingredients in a bowl. Layout on a stick-free oven-safe pan. The layer should be only 1 bean deep.
  3. Bake for 20 minutes. Take out, toss. Do a little taste-testing here (and don’t burn your tongue!). Add a bit more salt/cumin/garlic for more flavor only if needed.
  4. Drizzle the second tablespoon of olive oil over the beans. Put back in oven and bake for 5 more minutes.
  5. Remove from oven & enjoy!

Snack Crack(ed) Beans

 

Winter Cold-Prevention Tea

I’ve been drinking this almost every morning… And I’m convinced that it has played a role in protecting me from getting sick this winter.

Ingredients:

  • 500mL water
  • 5-10 cardamom pits, smashed
  • 1 tbsp ginger, sliced/crushed
  • 1 tsp cinnamon
  • 2 slices of lemon

Preparation:

  1. Bring water, cardamom & ginger, to a boil in a small sauce pan. Use the backside of a spoon to smush the ginger- ensuring the flavors are being released. 

    Boiling water, cardamon, & ginger.
    Boiling water, cardamom, & ginger.
  2. Let water boil for about 5 minutes, then add the cinnamon. Stir. Let boil for another minute or so.
  3. Pour your tea into a cup over a strainer to keep all of the particles out. Add lemon slices & enjoy!
    Straining the tea into cup.
    Straining the tea into cup.

    Tea

Guac-some-more-le

We eat guacamole almost every night, and because it browns rather quickly, we whip up a new batch every night. So this recipe is about enough for two people on your dinner of choice:

Ingredients:

  • 1 avocado
  • 1/4 cup cilantro
  • 1 medium clove garlic, chopped lightly
  • 3 tbsp salsa (we use it from a jar… very fancy)
  • 1 tsp lemon juice
  • salt to taste

Preparation:

  1. Toss all ingredients in a food processor. Process til smooth. (If you don’t have a food processor and own an immersion blender, that will also do the trick!)
  2. If you like chunky guacamole or don’t own any type of blending equipment– mash all ingredients with a fork!!! (but don’t forget to chop up your cilantro and garlic into finer pieces)
  3. Serve with anything and everything.
Mmm... guacamole goes on everything...
Mmm… guacamole goes on everything…

 

Many-Bean Chili

I had the worst craving for veggie chili a few days back, and thus the many-bean chili was born. This makes enough for about 6 hungry adults. Any leftovers can be frozen and heated up as desired!

Ingredients:

  • 2 tbsp sunflower oil
  • 2 medium-sized onions, chopped
  • 4 bell peppers (any color will do, an assortment is nice), chopped
  • 5 garlic cloves, chopped
  • 2 tbsp chili flakes (add a bit less if you’re afraid of spicy food, and more if you love it!)
  • 2 vegetable bouillons, crushed
  • 1 tbsp cumin
  • 4 cans of beans– your choice! In this chili we used 2 cans of brown beans (very cheap in Holland), 1 can of black beans, and 1 can of kidney beans; strained and rinsed
  • 4-5 large tomatoes, chopped and de-seeded
  • 1 cup water
  • 700g tomato passata (or just plain tomato sauce)

Preparation:

  1. Sauté onion in the oil in a big pot. Add in the garlic, then the bell peppers, and sauté until the onions begin to get a little translucent.
  2. Add in the chili flakes, crushed bouillon, and cumin. Toss.
  3. Add in the rinsed beans, then tomatoes. Toss again. Finally add in the tomato passata and water and mix well.
  4. Bring to a light boil, then reduce heat and simmer for as long as you can wait. (At least 30 minutes.) Stir occasionally.
  5. Can be served on its own, or with rice, cornbread, or couscous! We served it with couscous and it turned out well. We stuck the leftover couscous in the chili and let it all absorb, and it was delicious on day 2!
Many-Bean Chili
Many-Bean Chili