I am always cutting recipes out of magazines and never actually making them. In fact, I have an entire file dedicated to “Magazine Recipes.” Lately, in an effort to expand our culinary horizons, I have been trying to make at least one new recipe a week.
This week, due to an abundance sweet potatoes and bell peppers sitting our refrigerator, I chose Slow-Cooker Vegetarian Chili with Sweet Potatoes from Real Simple Magazine. I served it over basmati rice, which I made with an infusion of fresh squeezed lime. It was wonderful meal for a cool, rainy night.
My husband is a picky eater. He would argue on that point, but I stand by my statement. Before making the recipe I presented it to him for ingredient approval. He does not love sweet potatoes like I do, but he signed off on the dinner and out came my Crock-Pot.
I love my Crock-Pot. If I could cook in it every day, I would, but our refrigerator would be overflowing with leftovers we would never finish. I inherited my father’s aversion to leftovers, though I am getting better, especially if I cooked the leftovers in question. I will rarely eat food I bring home from a restaurant meal, with the exception of pizza. A Crock-Pot meal needs at least four hungry people, so I try to make recipes two people will enjoy twice!
Boomer waited for our finished bowls and enjoyed his sampling while watching Monday night football. Below, he is intensely focused on the Bears and Packers. He is for the Packers, but he inherently knows they will not win. For those of you who do not know, Boomer is named after the former New York Jets quarterback, Boomer Esiason. He has been an avid football fan since his first move to New York in 1995.
After licking the bowl and watching the Packers go down in a gallant defeat … he went to bed, without washing his chin, hoping Aaron Rogers makes it back to the Packers starting line-up soon …
I had to throw in a little Boomer moment. Everyone seems to enjoy him, especially me!
I basically made the recipe a directed, except for the addition of a red pepper (because I had one lying around). It has a very Indian feel to it overall, which we both liked. It would be excellent served with a side of naan bread. My husband had two bowls, which is a confirmation of success!
The recipe is quite spicy, so if spice is an issue for you I would cut the chili powder down a bit. When I make it again, I will double the sweet potatoes as I really wanted more. The recipe says to serve it with tortilla chips, sour cream, scallions and radishes. I made the rice and served with just scallions for my husband and sour cream and scallions for me.
A healthy way to get lots of vegetables on a cool night. If I were giving out stars, I would give it four out of five.
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