The Husband has decided to give up gluten. No, he is not allergic and does not have celiac disease. He thinks it will jumpstart him into eating healthier and help him drop a few pounds. (Let me be the first to say, he is one of those lean folks anyway, so he'll likely lose a few lbs by just thinking about it!) Since he has absolutely NO idea what gluten is, NO idea what foods contain gluten and, more often than not, can't even remember the word, gluten, it has been a little challenge. Being the supportive wife that I am, I have told him to simply not eat white. No white rice, bread or pasta. He still calls or texts me with questions about what he can or cannot eat. Again, being the good and supportive wife, I patiently tell him to simply not eat white.
Loving the new interest the Husband has in his meals, last night I made a really good black bean chili, which is one of his favorites. It is loaded with protein, vegetables and good carbs. It was a little different from my usual black bean chilis due to the addition of sweet potato. I'll be honest and say I wasn't sure about sweet potatoes in my chile. I liked it. So did he.
It turned out much prettier than the photos show. It has great color and nice chunks of carrots and sweet potatoes. Promise!
I only share what we actually eat and like, so here it is:BLACK BEAN AND SWEET POTATO CHILI
Sautee onions and garlic in olive oil for a minute or two, then add sweet potatoes, carrots and bell pepper until onions are soft, about 5-6 minutes.Reduce heat to medium low, and add remaining ingredients, stirring to combine well.
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 small sweet potatoes, peeled and chopped
- 2 medium carrots, sliced
- 1/2 yellow bell pepper, chopped (optional)
- 2 tbsp olive oil
- 1 15 ounce can black beans
- 1 15 ounce can diced tomatoes or tomato sauce
- 1/2 cup vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp cayenne (or to taste)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Simmer, partially covered and stirring occasionally, for 20-25 minutes, until flavors have mingled and vegetables are cooked.
Garnish with diced avocado or shredded cheese
Nutritional information (per serving):
Calories: 427, Calories from Fat: 67
% Daily Value:
Total Fat: 7.5g, 12% / Saturated Fat: 1.2g, 6% Trans Fat: 0g
Sodium: 368mg, 15%
Total Carbohydrates: 72.0g, 24%
Dietary Fiber: 17.3g, 69%
Vitamin A 289%, Vitamin C 65%, Calcium 15%, Iron 31%
What's for supper at your house? And do folks still say supper? My boys make fun of me daily for saying it! Any thoughts on sweet potatoes in your chili? Don't knock it till w
Feeling a little under the weather and unable to bear the thought of turkey leftovers, I made a Chicken Black Bean Tortilla Soup that was warm, easy and helped dry up the sniffles. I played with the original recipe a bit and came up with this. Although, I think the picuture looks pretty good, it tastes even better! My "non-eater" middle son even had seconds.
CHICKEN BLACK BEAN TORTILLA SOUP
2 T Olive Oil
1 onion, diced
2 T garlic, minced
5 Cups Chicken Broth (fat and sodium free)
3 (14.5 oz) cans Rotel diced tomatoes with chiles
1 (14.5) can black beans, rinsed and drained
1 (14.5) can chick peas, rinsed and drained
2 chicken breasts, boneless, skinless
2 Chipotle peppers, sliced
2 limes, juiced, plus wedges for garnish
salt and pepper to taste
1 Cup cilantro, chopped
1 Avocado for garnish (optional)
1 Cup Monterey Jack cheese for garnish (optional)
In a large saucepan, heat oil and add onion and garlic. Cook until onion is soft, about 5 minutes. Pour in chicken broth, tomatoes, and beans and bring to a boil. Lower heat to simmer and add chicken breasts; cook 25 minutes. Remove chicken breasts and allow to cool slightly. Shred chicken and add back to the pot. Add lime juice and cilantro to pot.
Serve hot with desired garnishes. I'm partial to Avocado!
Serves 6, then some, as I'm still eating it as lunch leftovers.
What's your go to "comfort" food when you are under the weather?
This is one of my very favorite Chili recipes - it's meatless, loaded with healthy vegetables and lots of fire! I have to remind my boys to leave the Tabasco alone. It's also a perfect "night before Thanksgiving" meal! Load up on veggies, the added heat fires up your metabolism and gets you ready for a feast! Or just enjoy any time, like we do!
1 eggplant, cut into 1/2 in. cubes
1 T. Kosher or coarse salt
1/2 C Olive Oil
2 zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
4 garlic cloves, minced
3 (14 1/2 oz) cans diced tomatoes, undrained
1 C parsley, chopped
1/2 C basil leaves, slivered
3 T Cumin
1 T. dried Oregano
1 tsp. freshly ground pepper
1/2 tsp dried red pepper flakes
Salt to taste
2 (15 1/2 oz) can black beans, drained
1 1/2 C. fresh or frozen (thawed) white corn kernels
1/2 C fresh dill, chopped
1/4 C lemon juice
Sour cream, grated cheese and/or chopped green onions for topping
Toss eggplant with salt in a colander. Let it sit for 1 hour; then pat dry. (Sometimes I do this without the eggplant and it is still great!) Heat 1/4 C. Olive Oil in dutch oven; add onions, zucchini, peppers, garlic and saute until tender. In a separate skillet, heat remaining 1/4 Cup of olive oil. Cook eggplant over medium heat until tender; about 10 minutes. With slotted spoon, put eggplant in Dutch oven. Add tomatoes with juice, 1/2 Cup parsley, basil and spices. Cook over low heat 30 minutes, stirring occasionally. Add black beans, corn, dill and lemon juice; cook 15 minutes. Adjust seasonings; add remaining 1/2 C parsley. Serve hot with or without toppings.
Enjoy with a glass of cold water close by!
Let me know if you try it!