The time when you either go shopping again or scrape the bottom of the fridge and throw something together. I couldn't be bothered going to the shops so we had a bottom scraper for dinner last night. Surprisingly tasty actually, super heavy when served with something (like baked potato as shown, or rice as I had for lunch today) so more suited to serving alone or with salad unless you're hungry (and I was today as I ran this morning).
Black Bean and Sweet Potato Chili
½ Onion – finely chopped
3 cloves Garlic – grated
2 Celery stalks – finely chopped
½ C Cilantro stalk and leaf 0 finely chopped
1 (yellow fleshed) Sweet Potato – cut in 1 cm cubes
1 t Cumin
½ t Cajun Spice Mix or Chili Powder (I used YRR Cajun Spice) *
¾ t Mrs Dash Tomato / Basil / Garlic
1 ½ C Pasta Sauce (homemade or storebought)
1 C Water
1 C Vegetable Stock
1 C cooked Black Beans (drained and rinsed if canned)
1 C Sweetcorn Niblets
Salt and Pepper to taste
In a large soup pot over medium heat sauté the onion, garlic, celery and cilantro for 5 minutes until aromatic.
Add in the spices and the sweet potato and stir for about 1 minute to combine.
Add in all three liquids, bring to a low boil and cook for 25 minutes.
After this time add in the beans and corn, stir well, and cook for a further 25 minutes until quite thick.
Season then roughly mash the sweet potato pieces so some are crushed and some retain their shape.
* Adjust heat to taste, obviously
The weather is finally nice here so we are BBQing tonight, and hopefully heading off to Stanley Park for a family day out tomorrow. I may not post.