My husband and I were discussing the whole gluten/celiac diagnosis the other night. We both agreed that it's a good thing we enjoy cooking. The hardest thing I've found about going to an all gluten-free diet is giving up convenience. It is possible to wake up in the morning and prepare a gluten-free pancake that tastes great. It's not always convenient to wake up in the morning and prepare a gluten-free pancake. And dining out simply takes a little research beforehand. I've found that most restaurants have their gluten information posted online. I can look ahead of time and find something on the menu to enjoy without being a pain in the neck or confusing the servers. So for the most part, I'd say I'm happily adapting. That was until I looked at him and realized, "The thing I will miss most will probably be your homemade chili with a big handful of oyster crackers in it." While I'm sure there are some tasty gluten-free crackers out there, I haven't really searched, nor have I yet to create a homemade gluten-free cracker. So I decided rather than eat his Award Winning Chili sans crackers, I decided I would substitute a recipe with all the great flavors of chili, but also a super healthy version that doesn't need crackers. Substitute some vegetable broth for the chicken broth and you've got a great vegan recipe as well. You'll never miss those crackers once you enjoy a bowl of this hearty, colorful chili.
 |
| So colorful and tasty. You'll never miss the meat or the crackers! |
 |
| Serve over basmati rice or grilled chicken breasts. |
 |
| Garnish with lime wedges and fresh cilantro |
Black Bean & Sweet Potato Chili
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
1 red bell pepper cored, seeded and chopped
1 green bell pepper cored, seeded and chopped
1 yellow bell pepper cored, seeded and chopped
2 medium sweet potatoes peeled and diced
2 tablespoons garlic, minced
3 tablespoons chili powder
1 teaspoon Kosher salt
1 teaspoon cracked black pepper
1/4-1/2 teaspoon crushed red pepper flakes
1 teaspoon dried basil
1/4 teaspoon dried marjoram
1 bay leaf
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can chicken or vegetable broth
2 (14.5 ounce) cans black beans, rinsed and drained
2 tablespoons fresh squeezed lime juice
fresh cilantro, chopped
Heat oil in a large, heavy stock pot. Over medium-high heat, add onion. Reduce heat to medium, cook approximately 5 minutes, stirring occasionally. Add the bell peppers and sweet potatoes and cook an additional 5 minutes. Stir in garlic and cook one minute more. Add the chili powder and other seasonings. Stir in tomatoes and broth. Bring mixture to a boil, then reduce to simmer and cook uncovered approximately 30 minutes or until sweet potatoes are tender. Stir in beans and cook another 10 minutes until heated through. Remove bay leaf. Stir in lime juice. Garnish with fresh chopped cilantro. Delicious served over rice or grilled chicken breasts.
Prep Time: Approximately 20 minutes Cook Time: Approximately 50 minutes
1/4-1/2 teaspoon crushed red pepper flakes
1 teaspoon dried basil
1/4 teaspoon dried marjoram
1 bay leaf
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can chicken or vegetable broth
2 (14.5 ounce) cans black beans, rinsed and drained
2 tablespoons fresh squeezed lime juice
fresh cilantro, chopped
Heat oil in a large, heavy stock pot. Over medium-high heat, add onion. Reduce heat to medium, cook approximately 5 minutes, stirring occasionally. Add the bell peppers and sweet potatoes and cook an additional 5 minutes. Stir in garlic and cook one minute more. Add the chili powder and other seasonings. Stir in tomatoes and broth. Bring mixture to a boil, then reduce to simmer and cook uncovered approximately 30 minutes or until sweet potatoes are tender. Stir in beans and cook another 10 minutes until heated through. Remove bay leaf. Stir in lime juice. Garnish with fresh chopped cilantro. Delicious served over rice or grilled chicken breasts.
Prep Time: Approximately 20 minutes Cook Time: Approximately 50 minutes
No comments:
Post a Comment