Category: Soups, Stews, and Chilis

Spring Succotash

Who says you can’t make succotash before the summer months? I say false!

For those who don’t know their southern dishes, succotash is an eastern woodland native American dish that comes from the Narragansett “sohquttahhash.” It primarily consists of corn and lima or other beans. You can also add other veggies like tomatoes, okra, and peas for more of a flavor punch. High in protein and fiber, succotash is a great way to get your protein without needing to have meat in your dinner. It can be served with a crust on top or on its own, and the ingredients are so cheap that you can make a TON of it and hardly spend a penny. In fact, you probably have all the ingredients in your kitchen without even realizing it! For all you history gurus, this recipe is so cheap and easy that it was actually a popular dish during the Great Depression!

Here’s an easy, shop-your-pantry side dish that’s a cross between salad and stew! Vegetarian, vegan, and gluten-free, this recipe is perfect for serving on top of sandwiches or leafy greens. I had mine with a crusty brown roll and some tuna over a bed of spinach and steamed veggies!

DSC01068

DSC01073

Spring Succotash
Recipe Type: Stew, Side
Cuisine: Southern
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
Perfect as a side or over a salad, this succotash recipe is simple! Also vegetarian, gluten-free and vegan!
Ingredients
  • 1 can three-bean blend, rinsed and drained
  • 1 can white beans, rinsed and drained
  • 1 can diced peeled tomatoes, undrained
  • 1 cup frozen corn kernels
  • 3/4 cup frozen cut okra
  • 1/2 red onion, diced
  • 1/3 cup water
  • 1 1/2 tsp dried basil
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp bay leaf
  • 1 tsp salt
  • 1/2 tsp fresh black pepper
  • 1/2 tsp crushed red pepper flakes
  • 1 bunch fresh parsley, torn into pieces
  • mozzarella or parmesan cheese, for serving
Instructions
  1. In a large saucepan, heat tbeans, tomatoes, corn, okra, and onion. Add water and bring to a boil. Reduce to a simmer.
  2. Add all spices except for parsley. Simmer on low heat for 25 minutes, until beans are soft.
  3. Just before serving, add parsley and stir to combine.
  4. Serve with grated cheese on top!

 

ClaireLeave a comment

Creole Jambalaya w/ Blackened Chicken

In my attempt to create more recipes to celebrate holidays and special events (fondue for Twelfth Night, berry sweetheart icebox pies for Valentine’s Day, etc. etc.), I decided to liven up an ordinary weeknight with a little bit of ‘Nawlins spice! The perfect day to do it? Fat Tuesday, of course! I researched a lot of recipes online and found out that most of the Mardis Gras recipes have a combination of vegetables (yay!), beans (yay!), bold spices (yay!) and multiple kinds of meat (yay! but multiple? bleck!) in one dish. No one needs more than one type of meat in a dish, in my humble opinion, so I decided against those recipes and decided to go my own way. I created a vegetarian, vegan (if not adding the chicken) Creole-style jambalaya that’s healthy and hearty without needing TWO kinds of meat to make it delicious! I also used some of the seasoning for some blackened chicken to serve on the side- the perfect spicy and flavorful complement!

Need a perfect recipe for Fat Tuesday without actually feeling fat? This healthy, hearty Jambalaya is the perfect choice to keep you satisfied through all of the Mardis Gras festivities! It’s easy to throw together, and most of the ingredients are things you can open with a can opener or scissors. My kind of recipe! It also makes a TON, so either make it when you’re planning to feed the entire French Quarter, or be prepared to buy a second freezer just so you can store all the leftovers.

DSC00778

Creole Jambalaya w/ Blackened Chicken
Recipe Type: Vegan, Stews, Festive
Cuisine: Creole, Mardis Gras
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 10-12
Here’s an easy, throw-together Vegan recipe (not including the chicken of course!) that’s perfect for Fat Tuesday without actually feeling fat! Hearty without being heavy, and loaded with veggies and legumes to keep you full for all of the Mardis Gras festivities!
Ingredients
  • 2 stalks celery, diced
  • 3 carrots, sliced
  • 2 onions, sliced thinly
  • 1 1/2 tbsp minced garlic
  • 2 links fully cooked turkey or chicken sausage, sliced (optional- omit for Vegan)
  • 1 can black beans, drained
  • 1 can kidney beans, drained
  • 1 can black eyed peas, drained
  • 1 can green chilies, drained
  • 2 cans diced tomatoes, no salt added
  • 1 can sliced peeled tomatoes, no salt added
  • 1 8 oz. can tomato paste
  • 1 bag frozen collard greens, thawed
  • 1 bag frozen stir-fry mix (carrots, peppers, onions, mushrooms, broccoli, and green beans)
  • 1 bag frozen okra
  • 24 oz low sodium vegetable broth
  • Creole seasoning (see notes for recipe)
  • 2 tbsp EVOO
  • 6 boneless, skinless chicken breasts (optional)
  • Cooked brown rice or quinoa, plain greek yogurt, and additional spices (for serving)
Instructions
  1. For Blackened Chicken: spread about 1/2 tsp Creole seasoning (recipe in “notes”) on each side of each chicken breast and set aside to marinate.
  2. For Jambalaya: In skillet on medium-high heat, cook celery, carrots, onions, garlic, and sausage (if using) until slightly browned- about 5-7 minutes- stirring occasionally. Scape up browned bits from bottom of pan and remove from heat.
  3. In large stockpot, combine beans, black-eyed peas, chilies, tomatoes, tomato paste, stir fry mixture, frozen okra, vegetable broth, and 1/3 cup Creole seasoning (see notes for recipe).
  4. Bring to a boil, then turn heat down to medium-low and simmer for 25-30 minutes, stirring about every 10 minutes to prevent burning on the bottom.
  5. To cook chicken, heat a frying pan with olive oil on medium-high heat.
  6. Add chicken to pan and cook until literally “blackened”- about 2 minutes each side.
  7. Cut into thin strips and make sure the center is cooked through and juices run clear. Remove from heat
  8. Just before serving stew, stir in collard greens.
  9. Serve over rice with a dollop of plain greek yogurt and blackened chicken strips.
Notes
Creole Seasoning Recipe:[br]1 tbsp garlic powder[br]1 tbsp cumin[br]2 tsp salt[br]2 1/2 tsp paprika[br]1 tbsp Jerk seasoning (if you have it)[br]2 tsp onion powder[br]1 tsp cayenne pepper (plus more if you like more heat)[br]2 tsp fresh ground black pepper[br]1 tbsp dried oregano or Italian seasoning[br]1 tsp ground thyme[br]2 tsp dried bay leaf

 

DSC00747Cook celery, carrots, onions, garlic, and sausage (if using).

DSC00750Nice and caramelized- makes sure to scrape up the flavorful brown bits in the bottom of the pan!

DSC00748Creole seasoning in my chili pepper bowl that I got with my mom at the Durham Farmers’ Market last summer 🙂

DSC00755Add beans, frozen veggies, and Creole seasoning and bring to a boil. Simmer on medium-low for about a half hour while you prepare the rice and chicken (and arrange all your new Mardis Gras beads around your neck :P)

DSC00762Just before serving, stir in collard greens until heated through and bright green in color!

DSC00764Cook seasoned chicken until blackened- about 2 min each side.

DSC00767Flavor in the brown!

DSC00768Cut into strips to serve on top of stew or on the side.

DSC00772Serve stew over a bit of brown rice with a dollop of greek yogurt on top.

Dig in and enjoy Fat Tuesday in only one sense of the word!

ClaireLeave a comment

Savory Mushroom “Cobbler”

Calling all meat n’ potato lovers out there!

DSC00423

I’m not a big fan of beef, or red meat of any sort, but I saw a recipe similar to this one last fall while watching The Chew, aka my all-time favorite show (perfect for watching on the iPad while on the treadmill! I swear everyone at the gym thinks I’m a 40 year old housewife with way too much time…). On the show, Chef Curtis Stone shared his recipe for a Steak & Mushroom Cobbler, which appealed to even to my quasi-vegetarian tastebuds. I figured it was something I had to try, maybe doctor up a bit so I wasn’t just purely copying. I love the idea of a “cobbler” made out of all the ingredients you would find in a stew. Basically, I guess anything baked with little mounds of crust on top could be considered a “cobbler,” but for some reason we always think of cobbler as something you have after Thanksgiving dinner that is filled with apples, cherries, and/or other sweet things.

When I decided to use pot roast meat in this recipe instead of steak, it all of a sudden reminded me exactly of the Beef Stew my mom always made in the Crock Pot growing up. And then things took off from there. I decided to add potatoes for a bit more heartiness and sauce-soaking potential (sweet, of course- why wouldn’t you use sweet potatoes when given the option?), peas and rosemary for some much-needed color (you know I can’t completely ignore my veggie-loving tendencies), and substituted the Elvis biscuits with the baking powder ones my mom would always serve with our stew. I also added a little cheddar cheese. It just seemed to fit.

I also found I needed to add a little more thickener- just a touch of corn starch- to the original recipe (perhaps because I used more beef broth, since the carton I had was 8 oz. larger than the 24 oz. portion Stone recommends). The result was a light gravy-like sauce that provided the perfect thickness to nestle in between the veggies and stew meat. The biscuits on top were nice and toasty around the edges, but still soft and doughy on the inside- perfect for soaking up the gravy. I definitely recommend adding some type of fresh herb as well. If not rosemary (which provided just the right degree of woody fragrance to complement the savory), then perhaps try sage or thyme.

Let’s just say my husband was a happy camper.

Savory Mushroom Cobbler
Recipe Type: Stews, Casseroles
Cuisine: Comfort Food
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8-12
It’s like having beef stew, pot pie, and cobbler all at the same time! You won’t want to miss out on this one. I think I actually saw my husband licking his bowl out of the corner of my eye. Cut the biscuits up into fun shapes with cookie cutters to give the dish a fun and elegant twist!
Ingredients
  • 2 lbs pot roast meat, cut up into small cubes
  • salt and pepper
  • 4 tbsp olive oil
  • 2 small yellow onions, chopped
  • 1 10 oz package sliced white mushrooms
  • 2 tsp minced garlic
  • 1 package onion soup mix
  • 1 medium sweet potato, chopped into small cubes
  • 4 large carrots, chopped horizontally into ~1/2″ “buttons”
  • 2 tbsp all-purpose flour
  • 1 32 oz. carton beef broth
  • 1/2 cup dry red wine
  • 2 tbsp Dijon mustard
  • 1/2 tsp dried thyme
  • 3/4 cup frozen peas
  • 1 sprig fresh rosemary, finely minced
  • 1 tbsp corn starch
  • 4 slices sharp cheddar cheese
  • FOR THE BISCUITS:
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 3 tsp baking powder
  • 1/2 cup shortening
  • 3/4 cup milk
  • 1 tsp garlic powder
  • 1/2 tsp dried rosemary
Instructions
  1. Chop pot roast into small chunks, if not already done. Season liberally with salt and pepper.
  2. Heat 1 tbsp of the oil in a large skillet on high heat.
  3. Add pot roast and cook until brown, about 5 minutes, turning occasionally.
  4. Remove pot roast and juices from skillet and set aside in a medium bowl.
  5. In skillet, heat another 1 tbsp of oil. Add onion, sweet potatoes, garlic, and onion soup mix. Cook until onions are soft, stirring occasionally, about 3 minutes.
  6. Remove from skillet and add to the same bowl as the pot roast.
  7. Add the remaining 2 tbsp oil to skillet. Add mushrooms and carrots and cook until carrots are soft, about 3 minutes. Stir in 2 tbsp flour and stir well until combined.
  8. Return the beef, potato, and onion mixture to the skillet with the carrots and mushrooms. Add beef broth, wine, mustard, thyme, and peas. Sprinkle fresh rosemary on top. Season with salt and pepper. Stir well.
  9. Bring stew to a boil and reduce to medium heat to maintain a steady simmer. Simmer about 15 minutes until the broth has reduced a bit.
  10. Add corn starch and stir. The stew should have thickened by now such that it has a thin gravy-like sauce.
  11. Pour stew into a lightly sprayed 9×12 casserole dish. Sprinkle with additional dry rosemary.
  12. Using the same cookie cutter you used for the biscuits (recipe below), cut the cheddar slices into shapes (or just tear into strips- but this is way less fancy!)
  13. Layer cheese on top of the stew in the casserole dish. Add the cut biscuits so that they are slightly overlapping the cheese.
  14. Lightly drizzle biscuits with olive oil.
  15. Preheat oven to 375 degrees.
  16. Bake for 30 minutes, or until biscuits are a deep golden-brown in color and stew is bubbling.
  17. Remove from oven and cool for at least 5 minutes. Serve with biscuits on top!
  18. FOR THE BISCUITS
  19. In a medium bowl, combine flour, salt, sugar, and baking powder.
  20. Cut shortening into flour mixture, using two knives and running them across one another until the mixture forms fine crumbs.
  21. Add garlic powder and dried rosemary.
  22. Add milk and stir until the dough just comes away from the side of the bowl. The dough will be sticky!
  23. Transfer dough to a lightly floured surface and knead about 15 times.
  24. Flatten or roll to about a 1/2″ thickness. Use cookie cutters (any shape you like!) or an inverted wine glass to cut biscuits.
  25. (At this point, add this dough to the top of the stew to act as the “cobbler”- as described above. Alternatively, you could bake them separately by placing them on a nonstick cookie sheet at 450 degrees for 12 minutes.)

DSC00351

Gather your ingredients!

DSC00353

Season and brown the meat.

DSC00358

Set aside browned meat in a medium bowl.

DSC00360

Chop, chop, chop!

DSC00362

Add onion soup mix and garlic to sweet potatoes and onions.

DSC00365

 Then let them party in the meat bowl.

DSC00368

More chopping… (who said this was a quick one?)

DSC00369

Cook until soft.

DSC00370

Adding flour acts as a thickener for the sauce!

DSC00371

DSC00372

 Add back the meat and onions.

DSC00374

Add the broth, spices, mustard, wine, and peas.

DSC00377

Simmer at least 15 minutes. Mine took closer to 20!

DSC00381

Add corn starch right at the end to thicken the sauce.

DSC00397

Transfer to casserole dish and sprinkle with a bit more rosemary.

DSC00398

Add dry ingredients to medium bowl. Cut in shortening.

DSC00399

Add milk until the dough just comes off the edge of the bowl.

DSC00402

Transfer to lightly floured surface and knead.

DSC00406b

Roll out into a disc about 1/2″ thick and cut into star shapes with a cookie cutter!

DSC00407

Do the same with the cheese…

DSC00409

Layer the cheese and biscuits, slightly overlapping, on top of the stew. Sprinkle with more rosemary and drizzle with a bit of olive oil.

DSC00420

Bake at 375 deg for 30 minutes or until biscuits are deep golden-brown and stew is bubbly.

DSC00423

Allow to cool for at least 5 minutes (this will also help “set” the stew so it’s easier to ladle out)

DSC00430

Ladle into shallow soup bowls and serve with biscuits on top.

DSC00431

Happy husband! 🙂

ClaireLeave a comment

Sweet Potato Masoor Dahl

DSC00197

For some reason I have been craving Indian food all week. Maybe I’ve just been needing a change in flavor, with the holidays just behind us and too much chocolate and peppermint flavored yummies in my tummy. Or maybe I just like Indian a lot. After all, I’m a sucker for spices. And with this cold, blustery January day, I felt like it was high time for a solid crock pot recipe to warm up my bones. Okay okay, I know I’m not fitting into that “1 in 3 Americans affected by the Nor’ Easter Hercules” as many of my friends and family in CT (I actually almost convinced my mom earlier that I’d been wearing shorts and flip flops all day here), but hey! We get chilly days in Durham, too. And I’m a Southern girl now, which means my blood is not accustomed to anything lower than 40 degrees.

Moreover, as I see post after post on the Internet about New Year’s resolutions including eating healthier, exercising more, and striving to lose weight, I figured a heart-healthy and vegetarian dish that doesn’t skimp on heartiness or flavor would be welcome to many of my readers! [**Spoiler alert** If you don’t like curry or lentils, sorry, you’re out of luck for this one. Go visit my Pesto Chicken Monte Cristos post and be quiet.] Packed with vitamins and nutrients, this recipe is a complete protein when served over a grain such as brown rice or quinoa. Whether you’re looking to cut down on calories without sacrificing flavor, or you just want a healthy meal that’ll stick with you, this sweet potato dahl is the perfect choice. I can’t wait to share it with you!

I used masoor dahl here, which basically means red lentils. You can also use green/black lentils or even split peas, but I hear they take longer to cook. I prefer red lentils for that classic yellow hue that I always associate with Indian stews.

What I love about this recipe is that you can really add any veggies you want, as long as you chop them up thinly enough! (I might stay away from asparagus or sprouts, but that’s just me.) I used diced tomatoes (canned, of course- this recipe is for lazy people!), sweet potatoes (because as we all know, they are my weakness), yellow onions, cauliflower (frozen!), carrots, and baby spinach. Kale would also be amazing (they were out at the store, otherwise I probably would’ve used it for a bit more texture and chewiness).

Sweet Potato Masoor Dahl
Recipe Type: Slow Cooker, Easy Dinners
Cuisine: Indian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8-10
The easiest red lentil dahl you will ever make! Throw all the veggies, lentils, and spices in the crock pot and set to high for 4 hours. Add cilantro and lemon juice just before serving. Ladle over quinoa with a dollop of plain yogurt on top.
Ingredients
  • 2 cups masoor dahl (red lentils), rinsed
  • 4 cups chicken stock (or vegetable stock to keep it vegan!)
  • 10 oz fresh baby spinach (kale would work great too!)
  • 2 medium sized sweet potatoes, chopped into small chunks
  • 4 whole carrots, chopped
  • 1 medium onion, chopped
  • 1 1/2 cups frozen cauliflower
  • 1 14 oz can low-sodium diced tomatoes
  • 1 tbsp minced garlic
  • 1 tbsp ground ginger
  • 1 tbsp curry powder
  • 1 1/2 tsp ground mustard seed
  • 1 tsp ground coriander seed
  • 1 tsp whole coriander seed (optional)
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/8 tsp red pepper flakes
  • 2 tsp sugar
  • 1 1/2 tsp kosher salt
  • 4 tbsp lemon juice
  • handful of chopped cilantro, to taste (plus more for garnish)
  • plain Greek yogurt, for serving
  • 2 cups cooked quinoa or brown rice, for serving
  • multigrain flatbreads, for serving
Instructions
  1. Prepare veggies by chopping sweet potato, onion, and carrot.
  2. Add to crock pot.
  3. Add lentils, stock, and all spices.
  4. Set slow cooker to high for 3-4 hours, or low for 6-7 hours. You’ll know when the dahl is done when the lentils have broken down and gotten all mushy! (sounds gross but you know… I like that sort of thing :P)
  5. Just before serving, add spinach, cilantro, and lemon juice. Set slow cooker to warm.
  6. Warm flatbread in oven for a few minutes (for example, while you simmer the quinoa) or in microwave oven.
  7. Serve over rice or quinoa, with a dollop of plain yogurt and additional cilantro on top! Also great with flatbread for dipping, especially if you have a husband who’s a sucker for bread.
Serving size: 1 1/2 cups dahl and 1/2 cup cooked quinoa Calories: 130 Fat: 1 g Saturated fat: 0 g Carbohydrates: 22 g Fiber: 6 g Protein: 9 g

DSC00162

Gather all your ingredients- veggies, spices, and lentils. This is probably the hardest step of the entire recipe. You think I’m joking. Just wait.

DSC00167

Chop away at those veggies! (Ok, maybe THIS is the hardest part). Mmmm… sweet potatoes.

DSC00169

No lack of spices in this recipe. Gotta love Indian food for that. 🙂 I don’t know why I put them all in a bowl first. Probably because they look prettier that way.

DSC00170

Toss it all into the slow cooker and set to high for 3-4 hours, or low for 6-7.

DSC00172

What it’ll look like when it’s almost done!

DSC00182

Add your spinach, cilantro, and lemon juice…

DSC00193

Ready to serve!

DSC00197

DSC00199

Ladled over quinoa, and topped with a dollop of plain greek yogurt, more cilantro, and multigrain flatbread. Sweet Potato Masoor Dahl FTW!

ClaireLeave a comment

Kale, White Bean, and Turkey Sausage Stew

This was actually the first dinner I ever made Ben, and though I’ve posted a picture of it before, I’ve never gotten around to putting the recipe up! Adapted from a Real Simple recipe, it’s definitely one of my favorites- a light but still hearty stew that couldn’t be easier to make!

Ben and I kicked off the Christmas season by having this stew with some crusty bread and a glass of Moscato in front of the TV as we watched the Rockefeller Center Tree Lighting! I always love the cozy feel of those first few days of December, when Christmas music (which is now officially given my “OK” to listen to since it’s after Thanksgiving) is still fresh on the radio. I’ve been taking full advantage of my precious Pandora Mariah Carey station with the hopes of hearing “All I Want for Christmas is You” at least 6 times in one sitting 😛

I have to say, I don’t get the same warm and fuzzy feel from the twelve gazillion jewelry commercials on every single TV channel…

I hope this stew warms your bones the same way it warmed ours tonight! Happy December, ya’ll!

photo 2 (52)

 

Kale, White Bean, and Turkey Sausage Stew
Recipe Type: Stews, Soups, Chilis
Cuisine: Italian
Author: Claire McCormick of Claire Tastes
Prep time:
Cook time:
Total time:
Serves: 8
Here’s a light (but still hearty!) stew to warm your bones on an early December night! Just chop a few veggies, add them all to a big stockpot, and simmer for about half an hour as you shop for Christmas gifts online or decorate the tree!
Ingredients
  • 1 tbsp EVOO
  • 2 onions, diced
  • 4 turkey sausage links, fully-cooked and sliced thinly
  • 4 cloves of garlic, minced
  • 1/2-3/4 cup white mushrooms, sliced
  • 2 cans Great Northern or Cannellini beans, rinsed and drained
  • 2 cans sliced, peeled tomatoes or diced tomatoes, in their juice
  • 6 whole carrots, sliced
  • 1 large bunch of fresh kale or spinach, rinsed well and torn into small pieces
  • 1 32 oz carton of low-sodium chicken broth (plus additional if needed! I ended up adding 1 tsp of Better than Bullion and about 2 more cups of water)
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1 tsp dried Italian herb blend
  • 1 tsp dried rosemary
  • A sprinkling of dried bay leaf
  • Salt and pepper, to taste
  • Grated parmesan cheese, to taste
  • Crusty whole grain bread
Instructions
  1. Slice onions, mushrooms and garlic thinly.
  2. Heat EVOO in a saute pan on medium heat.
  3. Saute onions, mushrooms, and garlic until soft, about 4 minutes. Make sure to scrape up all the brown bits in the bottom of the pan!
  4. Add onion mixture to a large stockpot.
  5. Transfer sliced turkey sausage to the saute pan, adding additional oil if needed. Cook on medium heat for 3 minutes, stirring occasionally, until browned on both sides.
  6. Add sausage to stockpot.
  7. Add chicken broth and all herbs to stockpot.
  8. Add tomatoes and carrots to stockpot and turn heat to medium-high. Allow liquid to come to a boil. Reduce heat to medium-low so that stew is slightly bubbling.
  9. Add drained beans to pot and simmer stew with lid tilted for 20-25 minutes, stirring occasionally.
  10. Right before serving, stir in kale pieces until bright green in color (about 2 minutes).
  11. Ladle stew into bowls. Sprinkle with additional salt and pepper and parmesan cheese.
  12. Serve with a side salad and crusty whole grain bread.

photo 3 (43)

Claire1 Comment

Sweet Potato & Black Bean Crock-Pot Chili

Why do I crave soup every night? Seriously, ya’ll, there must be something wrong with me. I just loooooooove a big hearty stew when the weather starts to get chilly (okay, I’d probably eat it in the summer too… have I mentioned gazpacho is my weakness? but I digress.) and there’s something about a loaf of crusty bread or handful of tortilla chips or wheat crackers to dip, until they get just chewy enough to pick up with a spoonful of hearty goodness.

The best part about stew is that you can honestly add any ingredient you want and completely custom-design! (Sometimes that’s also a problem for me. Note to self: sweet potatoes, peas, and dried mint don’t mix well. Literally.) I usually raid my pantry for canned beans and veggies that I can find in there, and use a 1:1 veggies to beans ratio in most of my stews. Two cans beans, a can of corn and a can of tomatoes, and some chicken broth (Better than Bullion is my favorite)… throw ‘er into the crock-pot AKA mostingeniousinventioninthehistoryofmankind with some kind of protein and spices, set to high, and in a few hours your work is done. Oh, the smells that will waft through your nostrils when you walk through the door after work or an afternoon of errands.

I have to admit this one is probably my absolute favorite stew recipe. I make it so much that it’s a wonder Ben doesn’t plead with me to stop. But he seems to like it too. It must be the sweet potatoes. No, the turkey sausage. Black beans and cumin combo? I don’t know what it is, but just try it. You won’t be disappointed. I do have to say, though, that I think the deal-breaker in this one is the Latin Style Black Bean Soup base from Trader Joe’s that I used in place of chicken broth. A few extra calories, but the creaminess is definitely worth it. And you can still add more water or broth if it’s too thick for you!

Sweet Potato & Black Bean Crock-Pot Chili
Recipe Type: Stew/Chili
Cuisine: Mexican
Author: Claire McCormick
Prep time:
Cook time:
Total time:
Serves: 12
A hearty, “warm up those bones” stew that will leave you completely satisfied! I altered the original Real Simple recipe (see link below) in order to use up some of the Trader Joe’s black bean base I had in my pantry, which turned out to be JUST the right thing for this stew to thicken it up and add a little bit of sweetness! Serve with cornbread or tortilla chips, and a dollop of plain greek yogurt to mix in.
Ingredients
  • 1 medium yellow onion, chopped
  • 1 cup white mushrooms, chopped
  • 1 green bell pepper, chopped
  • 4-6 garlic cloves, chopped
  • 4 links fully cooked turkey sausage (any variety), thawed and sliced into 1/4″ slices
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 teaspoons unsweetened cocoa powder
  • 1/2 tsp ground cinnamon
  • salt and black pepper
  • 2 14.5 oz cans peeled or diced tomatoes, undrained
  • 2 14.5 oz cans black beans, rinsed
  • 1 14.5 oz can kidney beans, rinsed
  • 2 cups frozen yellow corn kernels
  • 3 medium sweet potatoes, peeled and cut into 1/2″ cubes
  • 1 28 oz carton Trader Joe’s Latin Style Black Bean Soup (http://www.traderjoes.com/fearless-flyer/article.asp?article_id=1022)
  • Plain greek yogurt, tortilla strips, shredded cheddar cheese or cornbread for serving
  • Dried parsley for garnish
Instructions
  1. In a saute pan on medium-high heat, add oil until hot. Saute onion, mushrooms, bell pepper and garlic until just tender- about 5 min. During last minute, add sliced turkey sausage and stir until the sausage is nicely browned on both sides.
  2. Add mixture to a large crock-pot. Add chili powder, cumin, cocoa, cinnamon, 1 tsp salt and 1/4 tsp black pepper.
  3. Add tomatoes and their liquid, black bean broth, sweet potato chunks, and all beans. Add 1 cup water to thin stew a bit and stir together.*
  4. Set crock-pot on high heat for 4-5 hours.
  5. About 30 min before serving, add corn kernels.
  6. Serve with plain greek yogurt or sour cream, tortilla strips, or cornbread. Garnish with a little sprinkle of dried parsley, too!
Serving size: 1 1/2 cups chili (does not include the optional cheese/yogurt/tortilla chip toppings) Calories: 263 cal Fat: 2 g Carbohydrates: 49 g Fiber: 14 g Protein: 14 g
Notes
*Edit (1/10/14): Some of you have decided to try this one and have given me great feedback that you’ve had some issues fitting everything into the crock pot. I admit, I had this same problem. And so I decided it was time to be honest with you, my dear readers… when I made this in my little crock pot, instead of trying to shove the top of the crock pot on and sit on it, or tape it down with duct tape or something, I reserved half of the mixture (uncooked, without additional water added) and froze it in a gallon-sized ziplock bag for later. This helped ensure that the pot stayed only about 3/4 of the way full to ensure faster and more even cooking (“crocking?”). I also had another batch of soup ready to throw into the pot a few weeks later! (It was like I planned it that way or something!)

Original recipe adapted from RealSimple.

Black bean sweet potato stew

 

ClaireLeave a comment