One of the last things we did while spending time with Bush’s Beans in the Culinary Institute was we made chili!
WIN THE BASKET!
Bush’s Beans has put together a basket full of amazing items for one of my RE readers to WIN! Thank you, Bush’s Beans, for your generosity!
o A Sonoma Diet Cookbook signed by Connie
o Napa Valley specialty items including: olive oil, candle and chili spices
o Culinary Institute of America items including: towel, wooden spoon and decorative spoon rest
o Bush’s Beans items including: Bush’s Beans apron, bean strainer, assorted Bush’s Beans
COMMENT TO WIN!
Have you ever added sweet potatoes to chili?
Would you mind sharing your secret ingredient in making chili?
TWEET THIS GIVEAWAY!
Tweet this giveaway for a second chance, and come back to tell me!
WINNER CHOSEN!
Come back on Friday (Mar. 19th) and I will announce the winner to this fabulous giveaway!
THE RECIPE!
The recipe I’m going to share today is so full of nutrition and taste, even your kids won’t know what you snuck into it!
First of all, I have to tell you that this recipe was created for BUSH’S® Beans by Connie Guttersen, R.D., Ph.D., nutrition instructor at The Culinary Institute of America, mom, and author of “The Sonoma Diet.” It was so fun working alongside Connie (and that’s her cute son who joined us later in the day.)
Remember when I boo boo’d and drained the beans when I shouldn’t have? Connie explained by not discarding the liquid, it can add richness, body, and flavor to soups and sauces. And you would not have to add as much salt.
BUSH’S® Spicy Black Bean and Corn Chowder
1 tablespoon olive oil
1 cup chopped onion
1 teaspoon minced garlic
½ teaspoon ground cumin
1 teaspoon chili powder
1 pinch favorite dry chile or chipotle powder, to taste
1 cup chopped red peppers
1 cup chopped green peppers
2 cans (15 ounces) BUSH’S® Black Beans or BUSH’S® Reduced Sodium Black Beans, with liquid
1 cup peeled, diced sweet potato
1 cup frozen corn kernels, thawed
2 cups cleaned baby spinach
1 teaspoon fresh lime juice
salt and black pepper, to taste
*Optional Toppings: chopped fresh cilantro, salsa, reduced-fat yogurt
Tip from Chef Andy: The first thing we did was lay the peppers whole on the cooking grill and cut the onions and garlic in half, and lay those in a pan to toast.
1. Place olive oil in a sauce pot. Add onions and cook until caramelized.
2. Add garlic and spices, cook until aromatic. Add peppers, sauté 5 minutes.
3. Add beans with liquid. Bring to a simmer, cook 10 minutes. Add sweet potato; simmer 10 minutes or until tender.
4. Add corn and spinach. Bring to a simmer until the spinach wilts.
5. Adjust seasoning with lime, salt and pepper. Add *optional toppings, as desired.
We tasted while we cooked. I loved the little spoons in different places in the kitchen.
And then we got the chili ready, with different salsas.
Absolutely Delicious!
For more family favorite recipes, visit www.VegetableWithMore.com.
(Bush’s Beans covered all my costs on my trip to Napa Valley. The opinions stated here are entirely my own and I have not been compensated to write this post. And if you want another chance to win, head over to Amy’s at She Wears Many Hats – because she’s giving away the same thing!)
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We love sweet potatoes and chili, so I should try this!
We like our chili spicy, so my secret is to use spicy beans, hot sauce, hot peppers, things like that. I also add a teaspoon or two of sugar, it takes any bitter taste away.
Thanks for hosting this beautiful giveaway!
Bella´s last blog ..Time For Pumpkin Cake!
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I have never added sweet potatoes to chili, but it sounds delicious. I usually add whole cloves of fresh garlic to my baked beans. They are a favorite of the family — everyone wants the baked garlic — and meld well with the maple syrup and molasses.
But talking about chili, my friend’s husband just won the mild chili category in a contest at church last week-end. His secret ingredient was the left-over blueberry syrup from breakfast.
LaTeaDah
LaTeaDah´s last blog ..Think Green!
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I work for a sweet potato company…so I add sweet potatoes to lots of recipes. Have added grated sweet potato to lots of soups in the past, but don’t think I have actually done it with chili.
My chili is pretty basic, but I do use 3 different kinds of beans – it adds to the flavor. Kidney beans, lima beans and pork n’ beans.
redheadkate´s last blog ..Wait
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I have never put s. potatoes in chilli-didn’t think I liked them at all until a few years ago, now loving them as oven fries…
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I add a mixture of vinegar and sugar to my chili! Just the right amount of tangy and sweetness!
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I personally do not like chili, but my kids love chili except for one of them. It is something I will have to try though. I personally love Bushes baked beans and I use their black beans also.
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I have never thought about putting sweet potatoes in my chili. I will have to give it a try….
my secret ingredient in my chili……cumin powder
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I have never added sweet potatoes to chili, but that sounds really good. Great looking recipe!
Katie @ goodLife {eats}´s last blog ..Curried Chicken Salad with Watercress
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Sweet potatoes…more than for holiday meals. I like that!
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I’ve never tried sweet potatoes in a chili, although I have tried pumpkin in a pot of beans before!
I don’t know that I have a secret ingredient for my chili — I use a lot of chili powder and a lot of cumin in mine.
I’d love to win this giveaway!
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I might be too late for this but I wanted to share our secret ingredient – epizote. Epizote is a spice used in lots of Mexican recipes and grows easily in our garden in the S.F. Bay area.
Darla
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I’ve never added sweet potatoes to my chili. I do add a little corn masa mixed with water to thicken it a bit. This also adds a very subtle flavor to the chili.
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