Beefy Sweet Potato Black Bean Chili

That is a very long name for something so ordinary as chili, but I wanted to stress the sweet potato part. Sweet potatoes aren't exactly my favorite vegetable. I dislike them in most things actually. I don't make any sweet potato dish at thanksgiving and the idea of putting marshmallows on them just sounds odd. But this vegetable is a great source of vitamins so its a part of my diet. Thankfully this delicious chili containing the unwelcome vegetable came into my kitchen, turning my taste buds around. It was that good. Even my five year old asked for seconds!

The recipe was based on Stella's recipe. I tweaked it in a couple ways including eliminating half of the sugar because well I don't like cooking with unnecessary sugar. 

Beefy Sweet Potato Black Bean Chili

Ingredients:

1/2 lb ground beef
2 Tbs olive oil
3 cloves of garlic, minced
1 green pepper chopped
2 sweet potatoes, peeled and chopped
2 Tbs chili powder
2 Tbs tomato paste
1/2 Tbs white sugar
1 tsp sea salt
1 tsp ground cumin
1 Tbs all purpose flour
2 cans (14-15 oz) black beans
2 cans (14-15oz) fire roasted tomatoes diced (my favorite)
2 cups of chicken broth homemade or store bought
Shredded cheese (optional)
Sliced avocado (optional)
thinly sliced green onion (optional)
sour cream (optional)
__________ insert your favorite chili topping

Directions

1. In a large pot or dutch oven heat the oil over medium. Saute the garlic, onion, green pepper and sweet potatoes for 7 minutes. 

2. Add in the all the seasonings, flour, and tomato paste. Cook for another minute. (I had to cook mine for about 3-4 minutes since I was using frozen tomato paste). 

3. Cook the meat in a seperate skillet. Should take less than 5-6 minutes.

4. While the meat is cooking add everything else to the chili pot. Then bring it to a boil. When the meat is done add that to the chili pot as well. 

5. Lower the heat. Simmer for 30 minutes. Stir occasionally.

6. Eat :) 

From my Az kitchen to yours

Easy 3 Step Eggplant Red Pepper Tomato Pasta Sauce

I have a great, half day simmer, until the house smells awesome, recipe for vegetable pasta sauce. I have used it for years. I usually make two huge stockpots full. Then freeze the sauce in 1 cup, 3 cup, and 1/2 cup increments for pizza, spaghetti, chili, chicken parm, and anything that needs a tomato-like sauce. ahem. Please excuse the Italian biased list - this sauce is good in many different types of food. I heart Italian food.  

Anyways... This sauce is full of veggies that are diced, lightly sauteed, pureed, and simmered until all the flavors marry together. I must admit it is kind of a process. It isn't exactly baby-not-sleeping-through-the-night, exhausted-new-mom, husband-busy-with-college-and-work type of thing though. Even if its freezer friendly and I can make large batches that last for a few months.... I eventually will run out. And I did. Enter an easy three step eggplant, red pepper tomato/pasta sauce. 

Gasp. I hate running out of staples. This left me scrambling until... I remembered this great this sauce using eggplant, so I whipped up something similar. Only took 20 minutes! I could hold the baby a little, let him play on the floor, and before I could say wet diaper it was done! It tasted great and also worked extremely well in my updated chipotle pizza casserole. 

I heart eggplant. It is so easy to work with, and combine into things without much notice. It's also a great source of b vitamins and fiber. 

The Sauce

makes approx 4 cups

1 tsp olive oil 
1 can (14-15oz) tomato sauce
1 can (14-15oz) fire roasted diced tomatoes
1/4 cup of pinot noir (one of my fav red wines)
1 eggplant, skinned and chopped
1 red pepper, seeded and chopped
1 1/2 tsp dried basil
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp salt
1 1/2 tsp smoked paprika
1/4 tsp pepper 

Variations: 
1. To make this into pasta sauce or pizza sauce add 2 Tbs of Italian seasoning.

2. If you are using this in the place of canned tomato sauce like in chili I would add in 1 tsp more smoked paprika. 

3. Keep it as is, and use it in the place of anything that calls for canned tomato sauce in a recipe to get more nuritients.

Easy 3 Step Directions

1. Combine the olive oil, eggplant, and red pepper in pot or pan with thick sides. Saute for a few minutes. 

2. Add in everything else, stir well, and simmer on medium low for 15-20 minutes. Stir occasionally. 

3. Blend the tomato mixture in a food processor or blender until it is smooth. Taste and adjust seasonings if needed.

*A useful tip: when blending hot things like sauces or purees use a hand towel over your blender to prevent the steam popping the lid off, splattering your kitchen with food, or burning yourself. 

*If freezing cool completely before storing in freezer bags flat or in freezer containers.