"When we take our eyes off of ourselves, our fears, our doubts, our struggles, and focus on someone else's needs, we somehow forget our own for a little while"
Glad to finally get the "junk" out of the house from Halloween and focus on healthy selections again. As the season gets colder, the soup recipes come out ...and soup parties which I will look forward to on Friday (of course followed by a Running scavenger hunt...hee hee). So, below is one of my favorite recipes - my kids even love it! Over noodles or rice, even in a burrito, this is a wonderful meal!
Spicy Black Bean and Yam Chili
MAKES 11 cups ACTIVE TIME: 15 min TOTAL TIME: 40 min
1 Tbsp Basting Oil
80z of sliced peppers
1 dry chipotle pepper, coarsely chopped
2 cups Vegetable Culinary Stock
3 cans (15.5 oz each) Black Beans, undrained
1 can (14.5 ozDiced Tomatoes with Roasted Garlic & Onion
1 medium yam or sweet potato (about 1/2 lb), peeled, diced 1/2-inch
2 Tbsp Italian Classics Chianti Red Wine Vinegar
1 clove Peeled Garlic, chopped
1 Tbsp Hot Cocoa Mix
2 Tbsp Pure Honey
1 1/2 tsp chili powder
1/2 tsp cumin
1/8 tsp ground cinnamon
Salt and pepper to taste
Heat basting oil in medium stockpot on MEDIUM-HIGH. Add peppers & onions and chipolte pepper. Cook, stirring, 3-4 min until soft, but not browned. Add stock, beans and liquid, tomatoes, yam, vinegar, garlic, cocoa powder, honey, chili powder, cumin, and cinnamon.
Bring to a boil. Reduce heat and simmer on LOW, uncovered, 25-30 min. Season to taste with salt and pepper."