Easy Winter Chili

Let's just say I've been a bit slow on posting what I've been up to over the past 10 weeks. There are a number of tasty recipes that are sure to come your way in the coming days, now that I've got a week off of class. First up, a winter favorite for the last few days of winter we have left (though if you're where where I am right now, spring and summer were totally chased away by a large gust of winter today; brr!). 

This was a lunchtime favorite many a day at school, served atop a bed of roasted vegetables. I also had it for dinner a few times, served with guacamole and black bean chips, then with a healthy grating of cheese. This is the perfect party dish to serve a crowd (double to serve 8+ people) or for a week's worth of nutritious and flavorful lunches. 

I made this with a mix of grass-fed ground beef and veal from my favorite local farmer. I suggest you do the same!

Easy Winter Chili

2 tbsp olive oil
2 red onions, finely chopped
1 lb ground veal
1 lb ground beef
3 oz double concentrated tomato paste
One 14-ounce can diced Roma tomatoes
1 1/2 tbsp cocoa powder
2 tsp cinnamon
2 tsp ground cumin
2 tbsp dark Muscovado sugar
1 tsp chili flakes
8 sundried tomatoes, reconstituted overnight
1 carrot, peeled and cut into coins
1 red bell pepper, chopped into bite-sized pieces
6 bird chilies, soaked and finely diced
1 cup chicken stock
2 to 2.5 cups just-cooked (or canned) pinto beans, rinsed well
1 tsp salt

In a large pot or dutch oven, heat 2 tbsp olive oil over medium high heat. Add the onions and cook until translucent. Add the beef and brown. Reduce heat to medium and add the tomato paste and diced tomatoes. Cook 5 minutes then add the spices and vegetables. Stir well. Add stock, beans, and salt. Bring to a simmer then reduce to low and cook for 2 hours (or longer). Season to taste and serve.

What's for Dinner Tonight: Sweets 'n Beans Chili

Hungry yet? Tasked with developing a vegetarian chili recipe this week (I try to eat vegetarian about half of the time; usually the red meat cravings kick in my Wednesday... at which point, I recommend you not get between me and a juicy burger), I wanted to go a different route than my typical bean and vegetable-packed concoction. The aromas of cinnamon, cocoa, and mmm... something sweet, stuck in my head. Lucky for my taste buds I discovered some delicious orange sweet potatoes at the Union Square Greenmarket. Perfect for dinner tonight... and to save for a snow-bound meal, possibly, later this week.

Want the recipe? See below. Make it tonight and let me know what you think!

And drumroll.... It's Thursday!!! So, you know what that means? Time to check out my recipe here, and make it tonight. I'm curious to know what you think -- send me an email, or comment below.

Sweets ‘n Beans Chili

As published on The Daily Meal

This quick and easy vegetarian chili is tasty, healthy and will also satisfy your hankering for something slightly sweet, thanks to the addition of fiber-rich sweet potatoes and cinnamon. I like my chili with a bit of a kick so I  added three jalapeños. If you have a more mild palate, you can substitute in a julienned bell pepper. 

1 tablespoon olive oil

1 yellow onion, quartered and sliced thin

4 cloves garlic, chopped

3 jalapeños, halved, de-seeded, and sliced thin

2 sweet potatoes, peeled and chopped into ½-inch chunks

1/2 teaspoon cumin, plus more to taste

1/2 teaspoon cinnamon, plus more to taste

1/4 teaspoon cayenne, plus more to taste

1 teaspoon salt, plus more to taste

Freshly ground pepper

26 ounces tomato purée

1 cup water

1 cup vegetable stock (you can also use chicken)

One 15-ounce can red kidney beans, drained

One 15-ounce can black beans, drained

Zest of 1 orange (optional)

Lemon juice, to taste (optional)

Cilantro leaves, for garnish

Sour cream, for garnish

Cheddar cheese, grated, for garnish

Heat oil in saucepan over high heat. Add the onions and garlic and cook until the onions are translucent, about 5 minutes. Add the jalapeños and cook until they are tender. Add the sweet potatoes and cook 5 minutes or so. Add spices and seasonings and stir. Add in tomatoes, water, and stock. Bring to a boil and reduce to a simmer, cooking about 10-15 minutes, until the potatoes are almost tender.

Add the beans and bring back to a boil. Reduce to a simmer and cook until thickened and the potatoes are very tender. Taste for seasoning, adjusting as needed, and add in the optional orange zest and lemon juice if you wish. Ladle into bowls and garnish with cilantro, sour cream, and grated cheese.

Serves 4

Prep time: 20 minutes

Cook time: 30 minutes