Sweet Potato Chili
* 3 good size sweet potatoes
* 1 can pinto beans
* 2 tbsp oil
* 1 yellow onion, diced
* 1 green bell pepper, diced
* 4 cloves garlic, diced
* 1/2 cup organic ketchup
* 1/3 cup molasses
* 3 tbsp Worchestershire sauce
* 2 tsp chili powder
* 1 tsp ground cumin
* 1 tsp Tabasco
* salt and pepper to taste (I usually add 1/2 tsp each)
* Depending on who is joining me I’ll had some of my Granny’s canned jalapeno peppers, diced.
Dice the sweet potatoes and boil them in water until tender (about 20 minutes, discard water and set aside).
Saute` the onion, bell pepper, and garlic until tender (about 7 minutes).
Add all remaining ingredients except the sweet potatoes and beans. Cook 3 minutes, stirring occasionally. Add beans and sweet potatoes, reduce heat and cook 15 minutes. Serve hot with the Savory Molasses Cornbread
/ Tags: bell pepper
, fall foods
, hot foods
, sweet potato
, sweet potatoes
This cooked salsa is simple, but the cumin adds a slight punch.
Tomato and Onion Cumin Salsa
Olive oil for cooking
1 yellow onion, diced
5 cloves garlic, diced or pressed
5 or 6 tomatoes, diced
About 1 tablespoon cumin, use your own taste to guide you on the amount
salt and pepper to taste
1) Heat oil in a pan, add the onion and garlic, cook until tender
2) Add the tomatoes, cumin, salt, and pepper. Cook until the tomatoes are soft
3) Serve with chips or on a taco.
This recipe is really easy.
A great cold tomato and corn salsa
Dave and I came up with this simple corn and tomato salsa.
1) We boiled some local homegrown corn from the farmers’ market and cut the kernels off the cob.
2) Mix equal parts tomatoes with the corn, about 2 cups each.
3) Add salt, pepper, and cumin to taste
4) Get some chips or a taco and start spooning it on!