Happy New Year! My first post and recipe share for 2014 is going to warm you up from the inside out. It comes from a new to me cookbook titled Appetite For Reduction by Isa Moskowitz. This dish is one of the best things I have made lately – so packed with amazing flavors and textures. I love chipotles in adobo sauce – they make everything better with their smokiness and a little bit of heat. I would never have thought to pair them with Brussels sprouts and sweet potatoes, but you know what – it works beautifully.
The recipe calls for one can of pinto beans but at the last minute I decided to add an additional can of black beans to boost the protein and fiber. There was just enough heat from the Chipotles to give this dish some kick without setting your mouth on fire! Cut back on the amount of Chipotles if you don’t like it spicy. The Brussels sprouts hold up well in this chili – they don’t get mushy at all so they have a nice “bite” to them. Hubby Tom and I both give this a two thumbs up! I served it with a nice crisp slaw with fennel, bok choy and fresh apples – which was a nice contrast to the spicy chili – slaw recipe coming in my next post – so stay tuned.
Chipotle Chili With Sweet Potatoes & Brussels Sprouts
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon coriander seed, crushed
- 2 teaspoons dried oregano
- 3 chipotles in adobo sauce seeded and chopped (store the remainder in the fridge for other recipes)
- 1 1/2 lbs sweet potatoes (2 average sized), peeled and cut into 3/4 inch pieces
- 12 oz brussels sprouts, quartered lengthwise (about 2 cups)
- 2 teaspoons ground cumin
- 3 teaspoons new mexico chili powder (or other mild chili powder)
- 1 32 oz can crushed tomatoes (I had a 24 ounce jar of crushed tomatoes so I also added an 8 oz can of tomato sauce)
- 1 cup water
- 1 16 oz can pintos, rinsed and drained (about 1 1/2 cups) (I also added a can of black beans, rinsed and drained)
- 1 teaspoon Salt or to taste – optional
- 1 fresh lime, juiced
In a soup pot or Dutch oven over medium heat, saute onion in a tablespoon of water or vegetable broth for about 7 minutes, until translucent, adding more water or broth as needed. Add garlic, coriander seeds, and oregano and saute a minute more. Add remaining ingredients (except for lime juice). Mix well.
Cover pot and bring to a boil, then lower heat to simmer for about 45 minutes, stirring often, until sweet potatoes are fork tender but not mushy. Squeeze in lime juice to taste and adjust any other seasonings.
Leftovers heat up nicely.
Yield: 6 hearty servings
Per Serving; 260 Calories, 2.5 g Fat, 54 g Carbs, 14 g Fiber, 11 g Protein, o mg Cholesterol
Recipe adapted from Appetite For Reduction by Isa Chandra Moskowitz
We had a quite New Years Eve at home and were in bed by 10:00. Party poopers – I know – must be our age! Yesterday we spent time outdoors cleaning out the gutters on the house in anticipation of future rain. We are in a drought situation here in Northern California so we do pray for some rain one day soon.
I look forward to 2014 and whatever new and exciting adventures are before me and I hope you’ll be here with me to follow along.
Thank you for reading the blog, for leaving your comments, questions and your support!
Happy Healthy Cooking in the New Year!
Did you make any New Years Resolutions?
I don’t make New Years Resolutions anymore instead I focus on how to live healthy, be active and learning new things!