Happy Fall, one and all! The foliage is turning (started here 3 or 4 weeks ago). There’s a definite nip in the evening air, and the haunted houses/mazes are gearing up for the season.
Fall makes me think of warm & cozy nights with a hot bowl of soup or chili. I follow a GREAT blog, Good Life Eats, and Katie is awesome. She’s creative in the kitchen, and her photos are just plain fabulous! I came across her Black Bean and Sweet Potato Chili recipe a few days ago, and had to post it here. Katie’s Honey Corn Bread Muffins look to be a delicious accompaniment to her chili. When I make it, I’ll have to forego the poblano and lessen the chili powder, because I cannot handle anything more than mild on the heat index. Y’all let me know how it turns out for you, and I’ll pass it along to Katie!
recipe created by Katie Goodman of Good Life Eats
1 1/2 onions, chopped
3 cloves garlic, minced
1 poblano pepper, diced (deseed if you like)
1 tablespoon olive oil
1 1/4 teaspoons cumin
1 tablespoon chili powder
15 ounces crushed tomatoes
8 ounces vegetable broth
1 teaspoon Morton Season All Seasoned Salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1 large carrot, peeled and diced
2/3 cup diced sweet potato
1 cup frozen corn
37.5 ounces canned black beans, drained but not rinsed
1/2 cup fire roasted salsa
2 bay leaves
14 ounce can petite diced tomatoes
1 1/4 teaspoon cornstarch
toppings for serving: Monterey jack cheese or feta and cilantro
Heat the olive oil in a large pot over medium high heat. Add the diced onion and saute for 5 minutes, until tender and golden. Add the garlic and poblano pepper and saute another minute, until fragrant. Add the cumin and chili powder and saute another 2 minutes.
Lower heat to medium-low and stir in the crushed tomatoes and broth (reserve 1/4 cup of broth), scraping to remove any browned bits in the pan. Add the remaining ingredients except the cornstarch and toppings.
In a small bowl whisk together the reserved 1/4 cup of broth and the cornstarch until smooth. Pour the cornstarch slurry into the chili pot. Stir until well mixed. Bring chili to a boil for 2 minutes and then lower heat to low. Simmer over low heat uncovered for one hour. Then, simmer covered with a lid for 30 minutes.
Serve topped with your choice of toppings. For vegan chili, omit cheese toppings.
1 1/2 cups all-purpouse flour
1/2 cup whole wheat flour
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2-2/3 cup honey, depending on how sweet you’d like your muffins
8 tablespoons butter, melted
3/4 cup sour cream
1/2 cup milk
Preheat oven to 400 degrees F. Grease a standard sized 12 cup muffin tin. Set aside.
In a medium bowl, combine the flours, cornmeal, baking powder, baking soda, and salt. Whisk until sifted together.
In a smaller bowl, whisk the eggs until lightly beaten. Add the honey, melted butter, sour cream, and milk. Then, whisk until combined.
Make a well in the center of the dry ingredients. Pour the liquids in and stir with a wooden spoon until just combined and moist. Do not beat.
Divide mixture evenly among the muffin cups. Bake at 400 degrees F for 14-18 minutes, or until golden. Cool for 5 minutes in the muffin tins, then remove and cool on a wire rack until warm.
Serve with butter and additional honey, or honey butter, if desired.
Yields 1 dozen