In the meantime. Here's a little recipe for you. Claire (no this does not mean she has a better chance of winning the contest) makes a recipe involving black bean chili over roasted sweet potatoes. She mentioned it in the Iron Chef Challenge, using other veggies. Brandon and I ate it Sunday night for supper, with only the sweet potatoes. I'm currently (I mean, right this minute) cooking it again, and figured I should pen my version as I cook. The chili is pretty good, you could have it as a stand alone meal if you'd like!
Black Bean Chili:
- 1 medium red onion- diced
- 1 teaspoon garlic (I'm having to use granulated, it's all we have argh!)
- 2 cans black beans, drained and rinsed
- 2 cans diced tomatoes
- 2 Tablespoons tomato paste
- 1/2 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 2 Tablespoons maple syrup
- 1 Tablespoon vinegar (balsamic would be good, but I only have white)
- Salt and Pepper to taste
Instructions: Dice and sautee onion for a few minutes, until translucent. Add garlic and sautee for one minute (if using fresh minced garlic, if using granulated, add later with the other spices.) Add beans, tomatoes, tomato paste, chili powder, cumin, maple syrup, vinegar, salt and pepper. Cook over low heat for 30 minutes, stirring often.
Roasted Sweet Potatoes:
- As may sweet potatoes as you like, diced (and do yourself a favor, leave the skins ON.)
- Oil (also, whatever you like... but warning. Olive oil is NOT supposed to be used when cooking at really high temperatures.)
- A few pinches of chipotle chili powder
- LOTS of salt
Throw the potatoes around with the oil salt, pepper, and chili powder. Bake at 455 for 15-20 minutes (depending on how small the potatoes were diced) turning halfway through.
Serve the chili on top of a bed of sweet potatoes. YUM!
PS- To wash the potatoes, place them in a large bowl filled with water and several tablespoons of white vinegar. It gets all the yucky stuff off.
PPS- I'm not planning on eating all of this for lunch... I'll be freezing most of it.