Good morning! Finally a relaxing morning off...I don't work until 3 today.
The scale is sure taking it's time creeping back down. I'm still one up from my ticker but heading in the right direction. Today's plan is trip to dog park, and a little laundry before working 3-midnight. But first...coffee and CBS Sunday Morning
Cyndi - that soup sounds fantastic, I am sure it will revive Julie's spirits and she'll love knowing you made it with love, that's always better than food from a store!
Chelby - way to go at the thrift store! That is awesome! The headquarters for Target is here in Mpls, and there is a "Salvation Army Target" as we call it here. It is a thrift store but ALL of the items are brand new surplus and samples from Target. It is really great! Sounds like Auston is set!
Cottage - Apple cakes?! Sound delish, what are they for?
Karen - Way to go on the social event last night! Great work, and I bet you are proud of yourself today.
Alright...the recipe for Black Bean Sweet Potato Chili is courtesy of Eating Well magazine/website.
Ingredients
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 tablespoons chili powder
4 teaspoons ground cumin
1/2 teaspoon ground chipotle chile (see Note)
1/4 teaspoon salt
2 1/2 cups water
2 15-ounce cans black beans, rinsed
1 14-ounce can diced tomatoes
4 teaspoons lime juice
1/2 cup chopped fresh cilantro
Preparation
Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
Note: Chipotle peppers are dried, smoked jalapeņo peppers. Ground chipotle chile pepper can be found in the spice section of most supermarkets or online at penzeys.com.
Nutrition
Per serving: 307 calories; 8 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 51 g carbohydrates; 0 g added sugars; 12 g protein; 14 g fiber; 494 mg sodium; 947 mg potassium.
Nutrition Bonus: Vitamin A (213% daily value), Vitamin C (48% dv), Iron (32% dv), Folate (29% dv), Potassium (27% dv), Calcium (16% dv).