I made this delicious sweet potato and black bean chili for my Uncle, who was visiting from New Zealand last year.
I wanted to make him some of the dishes I had been introduced to in my time in the United States, and chili, in any form – chicken, turkey, beef, buffalo, is one of my favorite fall and winter comfort foods.
SWEET POTATO AND BLACK BEAN CHILI
2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups chicken broth
2 sweet potatoes, peeled and cut into cubes
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can black beans, drained and rinsed
2 teaspoons orange zest
salt and pepper
Heat the oil in a saucepan, over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the chili powder and cumin, then add the broth and sweet potatoes and stir well to combine.
Bring the mixture to a boil, then cover the pan, reduce the heat to low, and simmer until the potatoes are almost tender, about 15 minutes. Add the tomatoes and beans and continue to simmer, uncovered, until the mixture is heated through and slightly thickened, about 15 minutes more.
Stir in the orange zest and season to taste with salt and pepper.
Serve with toppings of your choice – jalapeños, cilantro, sour cream, shredded cheese, green onions, or salsa.
Recipe adapted from Family Fun, April 2011
TURKEY AND WHITE BEAN CHILI
3 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
2 serrano chiles, seeded and finely chopped
4 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 pound ground turkey
4 cups chicken broth
1 can cannellini beans, rinsed and drained
1 can white hominy, rinsed and drained
3 tablespoons cornmeal
In a large pot, heat oil over medium high. Add onion, cook until softened, 8 minutes. Add garlic, chiles, rosemary, cumin, oregano and cayenne and cook until fragrant, 2 minutes, season with salt. Add turkey and cook, about 5 minutes. Add broth, beans and hominy, bring to a boil over high. Partially cover, reduce heat, and simmer until chili is thickened slightly, 25 minutes.
Stir in cornmeal and cook 15 minutes. Season to taste with salt.
Recipe adapted from Martha Stewart Magazine
THREE BEAN BEEF CHILI
1/2 pound ground beef or turkey
1 can (28 ounces) diced tomatoes, undrained
1 jar (16 ounces) salsa
1 can black beans, rinsed
1 can kidney beans, rinsed
1 can great Northern beans, rinsed
1 teaspoon chili powder
1 teaspoon cumin
Cook beef or turkey in a large saucepan on medium high heat, for 10 minutes or until it is no longer pink, stirring occasionally.
Add to a slow cooker with all remaining ingredients, stir. Cover with lid and cook on high for 3 to 4 hours or low for 5 to 6 hours.
Recipe adapted from Food and Family, Fall 2010