Saturday, 20 September 2014

Sweet Potato Veggie Chili and Cornbread

Happy Saturday!

Tomorrow will be my last long run (20 miles) before the training tapers off until the marathon. I am getting excited! So I am taking it easy today, running errands, cooking, and drinking tons of water.

I have a little bit of time to share my favorite chili recipe and the deliciously sweet and crumbly cornbread that goes along with it. For the chili, don't be afraid of the long list of ingredients - they are mostly stuff that you have on hand. It was originally a turkey and sweet potato chili recipe, so feel free to add some cooked turkey in there (a good recipe for the day after Thanksgiving).

Sweet Potato Veggie Chili: 

- 1 tbsp olive oil
- 1 small sweet onion, finely chopped
- 1 green pepper, finally chopped
- 1/4 cup jalapeno or banana peppers
- 3 garlic cloves, minced
- 1 1/2 tbsp chili powder
- 1 tsp dried oregano
- 1 tbsp cumin
- 1 tsp cinnamon
- 1 tsp salt
- 2 tsp unsweetened cocoa powder
- 1 tsp black pepper
- 2 cans diced tomatoes, with their liquid
- 1/3 cup tomato paste
- 1 tbsp apple cider vinegar
- 1 tbsp ketchup
- 1 tsp Worcestershire sauce
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 large sweet potato, diced

In a slow cooker, combine the oil, onion, green pepper, jalapenos, garlic, chili powder, oregano, cumin, cinnamon, salt, cocoa powder and pepper. Cook on high for an hour, until the onions soften.
Add all other ingredients, and cook on low for 8 hours or on high for 4-5 hours.


Now, let's talk cornbread. This recipe isn't particularly healthy, but it's quick, easy, and delicious!
I added zucchini to the latest one I made (about 3/4 cup grated, and I decreased the milk by 1/4 cup to account for the extra moisture), but it's just as good without. It's a very forgiving recipe. Enjoy!


- 3/4 cup white all-purpose flour
- 3/4 whole wheat flour
- 1 1/2 cup cornmeal
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup sugar
- 1 cup almond milk (or regular dairy milk)
- 1/2 cup water (add more, 1 tbsp at a time, if batter is too thick)
- 1/2 cup canola oil

Preheat oven to 375F. In a large bowl, combine all the dry ingredients. Stir in wet ingredients.
Pour batter into greased pan and bake for 30-35 minutes or until golden and a knife inserted in the centre comes out clean.

This recipe also makes 12 muffins - they cook faster though, about 20 minutes.


Stay healthy, y'all!

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