Wednesday, March 18, 2015

What's Cookin Wednesday - Smoky Black Bean & Sweet Potato Chili

1 Tbsp olive oil
1 onion, chopped
1 large bell pepper, any color, chopped
1 sweet potato, peeled, chopped into 1/3" pieces
3 garlic cloves, finely chopped
2 Tbsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1/2 tsp salt
1 tsp chipotle en adobo, minced (I skipped this cause I'm scared of too much heat!)
1 (14.5oz) can diced tomatoes with juice
1 cup reduced sodium vegetable broth
1 (15oz) can black beans, rinsed and drained
1/2 cup diced avocado
4 Tbs light sour cream
1 scallion, chopped
1/3 lime, cut into wedges (I skipped this because I forgot to get it at the store!)

Heat oil over medium heat in large heavy pot or Dutch oven until oil shimmers.  Add onion and bell pepper; cook, stirring occasionally, until softened 3-5 minutes.

Stir in sweet potato, garlic, chili powder, cumin, coriander, oregano and salt; cook 1 minute.  Add chipotle en adobo, tomatoes with their juice and broth; bring to a boil.  Reduce heat and simmer, covered, 20 minutes.

Stir in beans and simmer until potatoes are fully cooked, 8-10 minutes longer.

Serve topped with avocado, sour cream, scallions and lime wedges.

This dish was easy to throw together and quick to make.  Love packing in all those veggies!  Great for a chilly night.

Wednesday, March 11, 2015

What's Cookin Wednesday - Southwestern Bean Medley

Original found here

14 ounces vegetable broth
1 Tbsp chili powder
1 tsp ground cumin
1 can black beans (rinsed and drained)
1 can chickpeas (rinsed and drained)
1 can white kidney beans (cannellini)
1/2 C dried lentils
1 C diced tomatoes with green chilies

Mix all ingredients except tomatoes in 3 1/2 quart slow cooker (or whatever size you happen to have). Cover and cook on low 6 to 7 hours.  Add tomatoes.  Cover and cook for 1 hour.

We served this over rice and both added hot sauce, but really, really enjoyed this meal.  It was very hearty and delicious!

Wednesday, March 4, 2015

What's Cookin Wednesday - Slow Cooker Vegetarian Chili Shepherd's Pie

original recipe here
serves 6

1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (16-ounce) package frozen corn
1 small onion, diced
1 (15-ounce) can tomato sauce
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
2 cups mashed potatoes

The Directions.

Use a 4-quart slow cooker. Drain and rinse the beans, and add to the crockpot. Add corn and diced onion. Pour in the tomato sauce, and add cumin, salt, pepper. Stir well to combine. Sprinkle the shredded cheese evenly over the top.
Squish the 2 cups of mashed potatoes down on your chili with the back of a wooden spoon.

Cover and cook on low for 5-6 hours, or on high for 3-4. Uncover the slow cooker near serving time and let cook uncovered on high for 20-30 minutes to cook away any collected condensation. The potatoes will brown on top a tiny bit and begin to pull from the sides.
This was yum!  My potatoes didn't brown, but that was a-ok with me.  I like this option for using the crockpot to make a delicious and warm meal that will be waiting for you when you get home after a long day of work!