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 (with Quinoa!)
- 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
- Heat a large heavy-bottom pot with the oil over medium-high heat.
- Cook the ground turkey and onion and cook until the turkey is browned, about 5 minutes.
- Add the sweet potato and cook for another 5 minutes.
- Add the garlic, chili powder, cumin and salt and stir to combine.
- Add the stock, tomatoes, black beans and quinoa and stir to combine. Bring the mixture to a boil.
- Cover the pot and reduce the heat to maintain a gentle simmer.
- Cook for 10-15 minutes until the quinoa is fully cooked and the sweet potatoes are soft.
- Season with salt as needed. Top with avocado, crushed tortilla chips, or nothing at all!
I’m a sucker for coconut shrimp. Slightly salty, but sweet. Chewy with a crunchy outside. It’s just so freaking delicious. When I made this recipe, I couldn’t stop saying “These are soooo good!” to my husband. I think it was driving him a little crazy but I couldn’t help it. They were soooo good!
I found the recipe at SkinnyTaste so it’s way healthier than what you’ll find in a restaurant. The only thing I changed was that I left the crushed red pepper out of the dipping sauce because I’m a wimp when it comes to spice/heat.
Coconut Shrimp with Apricot Dipping Sauce
- 1 lb large raw shrimp, peeled and deviened
- heaping 1/2 cup shredded sweetened coconut
- heaping 1/2 cup panko crumbs
- 2 Tbsp all purpose flour
- 1 large egg
- pinch salt
- non-stick spray
- 1/2 cup apricot preserves
- 1 Tbsp rice wine vinegar
- Preheat oven to 425°. Cover a baking sheet with aluminum foil (to save on cleanup later), and place a wire rack on top. Spray the wire rack with cooking spray.
- Combine coconut flakes, panko crumbs and salt in a bowl. Place the flour in a small dish. Whiskthe egg in yet another bowl.
- Sprinkle shrimp lightly with salt. Dip the shrimp in the flour, then into the egg, then in the coconut crumb mixture.
- Lay shrimp on the wire rack then spray the top of the shrimp with more cooking spray. Bake on the middle rack for about 15 minutes or until cooked though.
- While the shrimp is cooking, combine the apricot preserves and rice wine vinegar in a ramekin and set aside.
- Remove from oven and serve with dipping sauce.
For more great shrimp recipes, follow my Seafood board on Pinterest!
Cauliflower is not my favorite vegetable. My husband LOVES it, but to me it’s really boring. I mean, it’s white. That’s just weird for a vegetable.
I picked up a head of cauliflower the other day in an effort to expand my horizons. I figured I’d try that cauliflower pizza crust or some such thing, but wound up deciding to just roast it to go along with some chicken thighs. It was actually really delicious and I’m looking forward to making it again. Who knew roasting cauliflower would convert me to a cauli-lover?
- 1 head cauliflower, cut into florets
- 2 Tbsp breadcrumbs
- 1/2 tsp garlic powder
- 1/8 tsp salt
- 1 Tbsp olive oil
- Preheat oven to 375 degrees.
- Toss cauliflower florets in olive oil.
- Combine breadcrumbs, garlic powder, and salt in a bowl, and add the oiled cauliflower. Toss to coat.
- Cover a baking sheet with aluminum foil and spread the cauliflower out in one layer. Drizzle with more olive oil, if you roll like that (I do!).
- Bake for 30 minutes or so until the cauliflower is tender and slightly browned.
If you like this recipe, be sure to follow my Side Dishes board on Pinterest. You’ll find lots of great inspiration there!
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These honey roasted chickpeas were a HIT! Carter kept asking if he could have more so I definitely need to get some more cans of chickpeas. They were easy and a really yummy snack.
Honey Roasted Chickpeas with Sea Salt
- 1 15-oz can chickpeas (garbanzo beans)
- 1 Tbsp honey
- 1/2 Tbsp oil (I used canola)
- sea salt, to taste
- Preheat oven to 375.
- Drain and rinse the chickpeas until the bubbles are gone. Peel the skin off the beans. Lay the chickpeas on a clean towel and gently dry them.
- Lay parchment paper on a baking sheet and put the chickpeas on the sheet in a single layer. Bake for about 40 minutes.
- While they're baking, whisk the oil and honey in a small bowl.
- Add the hot chickpeas to the honey mixture and toss to coat. Put back on the baking sheet and bake for another 5-10 minutes, until carmelized. Sprinkle with sea salt and let cool.
(NOTE: I’m not entirely sure you HAVE to peel the beans, but I did anyway. Some recipes suggest you do, and some don’t. If you make it without peeling, let me know how it turns out!)