It’s finally Fall! Praise the weather gods! Time for apple picking and chili cooking!
We had a great time at the apple orchard today. Even with the cold and the wet ground. It rained the whole drive over and I told Russ at one point that we should just turn around and go back home. So glad that we decided to keep going.
My two favorite photos from the day-
You never know what you might catch if you just keep taking pictures!
And then on the way home from the chilly apple picking, I decided to make chili. This is a recipe that I thought I had lost. The website it came from is no longer working and I didn’t remember copying it. Then a few days ago, I was cleaning out my documents file on the computer and found it! Oh, happy day!!
QUICK BLACK BEAN AND SWEET POTATO CHILI
8 or more servings
Adapted from The Vegetarian Family Cookbook
- 3 medium-large sweet potatoes
- 2 tablespoons light olive or extra virgin oil
- 1 cup chopped onion
- 2 to 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- Two 28- to 32-ounce cans black beans, drained and rinsed
- One 28-ounce can diced tomatoes
- One 16-0unce can crushed tomatoes
- 1 or 2 small fresh hot chiles, minced, or one 8-ounce can chopped mild green chiles
- 2 teaspoons ground cumin, or more, to taste
- 1/2 teaspoon dried oregano
- 1/4 cup minced fresh parsley or cilantro, or more, to taste
- 2 to 3 scallions, thinly sliced
- Salt and freshly ground pepper to taste
Bake or microwave the sweet potatoes until just firm. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside until needed.
Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden. Add the remaining ingredients except the last three. Bring to a simmer, then simmer gently, covered for 15 minutes.
Add the sweet potato dice and continue to simmer for 10 to 15 minutes longer, or until the vegetables are tender.
Stir in the parsley and scallions, then season gently with salt. If time allows, let stand off the heat for an hour or two, then heat through as needed.
This recipe is wonderful just the way it is written. It does make a very thick chili. If you like yours more “soupy”, add a little broth or maybe more of the crushed tomatoes. This time I added some ancho chili powder and it was fantastic. It also makes quite a large pot of chili. And, like the recipe says, it only gets better after it sits for a bit. I also apologize for my food photography skills. This chili looked way more attractive in person than it does in the photo here!
Off to enjoy a pumpkin whoopie pie for dessert. Happy Fall, indeed!