Happy summer solstice everyone! For dinner we had the least summery meal you could imagine. Yummy sweet potato and black bean chili and cornbread. Hey, if the weather isn’t going to behave like it’s summer why should I?
This is perfect rainy day food- and probably more appropriate for autumn.
Sweet Potato & Black Bean Chili
+2 medium sweet potatoes (cut into 1 inch chunks)
+1 large spanish onion (diced)
+2 cloves garlic (diced)
+2 jalapeno peppers (diced)
+2 cans of black beans
+2 cans diced plum tomatoes (28 ounces each)
+1 1/2 teaspoons white sugar
+sunflower oil
+chili flakes & chili powder to taste
Heat oil in large pot on medium-high heat. Add garlic, onion and jalapeno peppers. Cook until onions become translucent (approximately 2-3 minutes).
Add sweet potatoes, diced tomatoes, sugar and 2 teaspoons chili powder. (Less if you don’t like spicy chili). Cover and let simmer for 30 minutes or until sweet potatoes become soft.
Once potatoes have become soft, add black beans and continue to simmer, uncovered for approximately 15 minutes.
Serve in bowls, with warm cornbread.
Sweet Cornbread
1 cup all-purpose flour
1 cup corn-meal
1 cup milk
1/2 cup melted butter
1/3 cup brown sugar
1/3 cup white sugar
1 egg
Pinch of salt
Preheat oven to 400 F or 200 C. Mix milk and cornmeal in bowl. Add dry ingredients: brown sugar, white sugar, flour and salt. Mix.
Add wet ingredients: melted butter and egg.
Pour into greased cake pan (I rub butter on the bottom/sides of the pan).
Bake until golden brown, and until fork comes out clean.
Serve warm.
Yummy.
28/06/2009 at 7:43 am Permalink
The recipe sounds fantastic. Gonna try this recipe and the photo’s look scrumptious!