Sweet Potato {Yam} Black Bean Chili AND Orange Cornbread
A two-for-one deal! Sweet right? And usually I don't even post recipes on Monday. What a great day. ;)
So in between taking pictures of my kids playing with Doh, drawing on cardboard, and pestifying each other, I made this chili and cornbread. Oh -- throw a trip to the grocery store in there too...I was out of diced green chilies.
So, four hours later, here's this delicious meal, all for me. =) Sweetness.
And a sweet face.
And since my chilluns were still chillin' {mostly}, I was brave enough to quickly whip up this delicious cornbread to match.
{I added less sugar, so I can call it cornbread instead of cake.}
So in between taking pictures of my kids playing with Doh, drawing on cardboard, and pestifying each other, I made this chili and cornbread. Oh -- throw a trip to the grocery store in there too...I was out of diced green chilies.
So, four hours later, here's this delicious meal, all for me. =) Sweetness.
Sweet Potato {Yam} Black Bean ChiliNot too hard, really! You should try it! So good this way, potentially even better with a tiny bit of grated cheddar and some sour cream.
taken {and slightly improvised} from Mango and Tomato
2 medium sweet potatoes, peeled, cubed and cooked in salted water, just enough to cover {don't drain, keep the water!}
olive oil
1 large onion, chopped
2 garlic cloves, sliced
1 teaspoon chili powder
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon cayenne {if you like}
4 carrots, peeled and diced
15 ounce can fire roasted tomatoes
15 ounce can corn, drained
2-15 ounce cans black beans, drained and rinsed
3 ounce can fire roasted mild diced green chilies
2 cups water {more depending on how thick you like your chili}
First, I peeled, diced, and cooked the yams in just a bit of water and salt. Then, I diced my onion, carrots and garlic and began frying them in olive oil in my large saucepan. Added the spices and cooked for about 10 minutes before adding the cans of green chilies, tomatoes, corn and beans.
Then it simmered for 10 or so minutes. Then I added the cooked yams with their water and let it simmer some more.
And a sweet face.
And since my chilluns were still chillin' {mostly}, I was brave enough to quickly whip up this delicious cornbread to match.
{I added less sugar, so I can call it cornbread instead of cake.}
Orange Cornbread
taken {and de-sugared} from Linden and Rosemary
2 large eggs
1/2 cup olive oil
1/2 cup sugar {still plenty!}
1/2 cup orange juice {I used a tree-ripened tangelo from Arizona -- very sweet}
zest of 1 large orange
1 1/4 cups whole wheat pastry flour
1/2 cup finely ground yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 375 degrees F and spray an 8 inch round or square glass dish.
Whisk together eggs, oil, sugar, orange juice and zest. Mix dry ingredients. Then add the dry ingredients to the wet and stir until combined. Pour into dish and bake for 30 minutes, or until toothpick comes out clean.
Serve with your favorite chili and enjoy!!
Whooops, I think the kids thought it WAS cake.