Category: mexican

Black Bean Sweet Potato Chili (with Quinoa!)

When I say this Black Bean Sweet Potato Chili is the best chili I’ve ever made, that is no exaggeration. It’s, like, insanely good.   It will be replacing my usual style of chili, for sure. It’s THAT good.

This chili is full of healthy superfoods (hello, it has QUINOA, the Queen Bee of grains), and the savory is complemented perfectly with the sweet potato. Whooda thunk??  I made this even heartier with the addition of ground turkey, but if you leave it out and use vegetable stock, this is a GREAT vegetarian chili that’ll fill you up for hours.

Look, I know my photography skills are lacking but I assure you, it tastes WAY better than this photo shows. Just trust me on this.

black bean sweet potato chili

Black Bean Sweet Potato Chili (with Quinoa!)

Adapted from What's Gaby Cooking

Ingredients

  • 1 Tbsp plus 2 tsp extra-virgin olive oil
  • 1 medium-large sweet potato, peeled and diced
  • 1 lb ground turkey
  • 1 large red onion, diced
  • 4 cloves garlic, minced
  • 2 Tbsp chili powder
  • ½ teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 ½ cups vegetable (or chicken) stock
  • 1 15-oz can black beans, rinsed
  • 1 14.5-oz can diced tomatoes
  • ½ cup dried quinoa

Instructions

  1. Heat a large heavy-bottom pot with the oil over medium-high heat.
  2. Cook the ground turkey and onion and cook until the turkey is browned, about 5 minutes.
  3. Add the sweet potato and cook for another 5 minutes.
  4. Add the garlic, chili powder, cumin and salt and stir to combine.
  5. Add the stock, tomatoes, black beans and quinoa and stir to combine. Bring the mixture to a boil.
  6. Cover the pot and reduce the heat to maintain a gentle simmer.
  7. Cook for 10-15 minutes until the quinoa is fully cooked and the sweet potatoes are soft.
  8. Season with salt as needed. Top with avocado, crushed tortilla chips, or nothing at all!
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My Favorite Turkey Chili Recipe

Hi. Remember me? I used to blog here a long time ago and then I fell off the face of the earth, except for my weekly linky party? Yeah, sorry about that.

But I’m here now, and I have a great turkey chili recipe for you. My chili’s never exactly the same because I didn’t really have a recipe (until now). Sometimes I’ll throw in some extra veggies I have laying around, like zucchini or carrots. Sometimes I’ll use kidney beans, or garbanzo beans, or just black beans.  Sometimes I’ll add corn.  But this is how I made it this time, and it turned out perfect!

The Best Turkey Chili EVER

Ingredients

  • 1 onion, chopped
  • 2 Tbsp olive oil
  • 1 lb ground turkey
  • 1 15-oz can cannelini beans, drained (not rinsed)
  • 1 15-oz can black beans, drained (not rinsed)
  • 1 15-oz can diced tomatoes
  • 1 packet taco seasoning
  • 1 Tbsp chili powder

Instructions

  1. Heat olive oil in a large Dutch oven.
  2. Add onion and cook 5 minutes, until slightly soft. Add garlic and ground turkey and cook until almost brown.
  3. Add taco seasoning and chili powder to meat mixture and cook for 3 minutes. Add beans and tomatoes and simmer until most of the liquid is evaporated, about 20 minutes.
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This recipe’s so super easy, and reheats wonderfully. It’s great topped with some shredded cheddar cheese and cornbread. Enjoy!

Creamy Crockpot Salsa Chicken (and Tastetastic Thursday #18)

This recipe is so easy I’m almost embarrassed to be posting it.  But it was great this weekend when I didn’t have any chicken thawed and nothing on my menu plan was sounding good.  A quick search on the internet showed me a couple of salsa chicken recipes, so I just sort of mixed them all together and came up with this one.

I admit, this dish doesn’t photograph so well, but trust me when I tell you it’s really delicious, really easy, and even the little guy liked it.

Creamy Crockpot Salsa Chicken


Ingredients:

  • 1 lb boneless skinless chicken breasts (no need to thaw ‘em if they’re frozen!)
  • 1 small can corn
  • 1 cup salsa
  • 1 15-oz can black beans, drained
  • 1/2 block cream cheese, cut into chunks
Directions:
  1. Spray crockpot with cooking spray.  Place chicken breasts in bottom, top with salsa, corn, and black beans.  You don’t need to stir but you can if you want to.
  2. Cook on low for 4-6 hours, but a half-hour before it’s done, stir cream cheese into the crockpot mixture.
  3. Serve over rice (preferably brown) and enjoy!

Now that you have your future dinner plans, it’s time to party.  The rules are simple:

  1. Please link up no more than two recipes.
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  4. Click around, have some fun, and get inspired!
(As always, the links show up in random order.  No rewards for the early birds, or punishments for those who get there a little later.)

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Cinco de Mayo Celebration!

If you’re like me, you wait until the last minute to figure out what you’re having for dinner (although Menu Plan Monday is helping with that!). Seeing as how today is Cinco de Mayo, it seems only fitting to have a celebratory meal of quesadillas and bean dip!

I’m guest posting over at Quick and Easy Cheap and Healthy today. Click on over and check out my recipes.

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Taco Bowls

These are so cute I can’t stand it. I got the inspiration for these taco bowls from this recipe. I thought they’d be a great way to encourage my preschooler to eat tacos because it’s a fun presentation and edible bowls are always pretty awesome. And it actually worked! Granted, he eat the meat out of the bowl, but at least he ate it, right?
DSC_0019
Ingredients:

  • Eight 6-inch flour tortillas
  • 1 lb ground turkey
  • 2 Tbsp taco seasoning (we prefer Penzey’s, but whatever you have will work)
  • 1 can corn with red and green peppers, drained
  • 1/2 cup refried beans
  • Salsa, cheese, and sour cream, for garnish

1. Preheat oven to 350 degrees.
2. Microwave tortillas 30 seconds. Line each of 8 muffin cups with 1 tortilla, carefully folding back the edges, leaving an opening in the center for the filling.
3. Bake the empty tortilla for 10 minutes. Meanwhile, brown the ground turkey in a large skillet with the taco seasoning and about 1/4 cup water. Add the corn and simmer until corn is heated through.
4. Spoon about 1 Tbsp refried beans into the bottom of your tortilla cup, and top with meat mixture.  Spoon cheese, salsa, and sour cream on top, if desired.

This post is linked to You Made That

and

Melt in Your Mouth Monday

and

Tidy Mom

and

Mommy’s Kitchen

and

add a pinch.com

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