Navigating the wheat free, gluten free diet

It’s friggin freezing in Florida right now.  This is great, actually, because I used to live up north and after awhile the mild, humid Gainesville days get to be a little much.  Plus I enjoy winter accessories.  But even before it was cold (several days ago) my favorite best friend/personal chef, one D. Ledis, had begun using a CSA-provided abundance of sweet potatoes to create sweet potato chili.  Now, I don’t like sweet potatoes on their own.  I don’t even like the candied ones served with marshmallows on Thxgiving.  But I love  this chili.

Sweet Potato Chili

What you’ll need:

-2 tsp. or so extra-virgin olive oil

-1 small onion, finely diced

-1 small sweet potato, peeled and diced (2 if you actually love sweet potatoes)

-2 cloves garlic, minced

-1 tbsp. chili powder

-2 tsp. ground cumin

-Any variation of spicy peppers – jalopeno, chipotle, etc., diced

– salt to taste

-1 1/3 cups chicken stock or water

-1 15-ounce can black beans, drained

-1 cup canned diced tomatoes

-2 tsp. lime juice

-2 tbsp. fresh cilantro, chopped

What you’ll do:

-Heat oil in a large saucepan over medium-high heat.

-Add onion and potato and cook, stirring often, for about 4-5 minutes. Onions should be pretty soft.

-Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly for about 30 seconds.

-Add chicken stock/water and bring to a simmer.

– Cover, reduce heat  and cook until the potato is tender, 10 to 12 minutes.

-Add beans, tomatoes and lime juice and turn heat to high to allow it to simmer, stirring often, then reduce to maintain simmer and let it reduce – about 4 minutes.

-Remove from the heat and stir in cilantro (optional, but tasty).

This is fantastic served over rice.  It serves 2-4 so make 1/2 cup of rice per 1 cup of liquid per person and revel in its cold-weather-combating simplicity.

-Taylor

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Comments on: "Recipe Thursday: Battling the Big Chill with Sweet Potato Chili" (2)

  1. This sounds delicious!

  2. Ashley Rehorn said:

    🙂

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