Tabil Spiced Chili over Roasted Potatoes

I am still on a quest to share uses for Tabil spice mix with the world – particularly the subset to whom I gave home roasted Tabil as a Christmas gift.  The presence of cumin and red pepper flakes speak to chili, and the rest of the tabil ingredients (coriander, caraway and garlic) seemed different enough to twist the chili up a bit.  I also thought that a different base than rice would be nice.  We do fall back on rice a lot around here, and although I’m glad to have it (and my son could probably eat it 3 times a day), nutritionally speaking, variety is indeed a spicy and healthy thing.  Enter the much maligned potato.  Potatoes have been bred into giant, dry, starchy behemoths that are meant to be smothered in fattening dairy products.  However, the little colored potato with all of it’s positive nutritional status is turning up in all kinds of places.  I recently got 5 lbs. of organic little red taters for 4.99.  That’s cheaper than the rice I use.  Woo hoo!

I’m thinking that all of you are as ready for simple as I at this time of year, and the Tabil helps keep this simple.  If you don’t have any Tabil, it is pretty easy to make* and once you have it…. next time will be really easy!  (Or you can buy it here).  If roasting potatoes does not seem simple, then by all means make some rice – but the rest of this recipe is really quick and easy.

Tabil Spiced Chili

About 2 lbs. red potatoes cut into small chunks for roasting or rice
Oil for sauteeing onion
1 Red onion, diced
1 Tbsp + 1 tsp Tabil spice mix
1 Tbsp chili powder
1 28 oz. can diced tomatoes (I use Muir Glen because the cans do not have BPA in the liner)
1 6 oz. can tomato paste (Muir Glen again – same reason)
1 bunch swiss chard (or other hearty green) washed and cut or torn into pieces
1 – 2 colored peppers cut in chunks
1 small can (15 oz. ) black beans, rinsed and drained

Potatoes:
If roasting potatoes – allow 30 – 45 minutes at 400, depending on how small you cut the potatoes.  I made these bite sized because they are the base of the chili, therefore they roast faster and get crispier.  We snuck some before adding chili and I think I will roast potatoes this way always 🙂
Either toss it all in a bowl with oil to coat (I prefer avocado because it withstands high heat), or just stir oil in right on the roasting pan.  Add some salt to taste and stick in the oven.  Stir after 15 or 20 minutes.

20150113_174450-001Chili:
Saute onion until becoming translucent
Add spices and stir until fragrant
Add tomatoes & paste, stirring occasionally over medium low for 10 minutes to heat
Add swiss chard and cook until wilted
Add peppers and beans and let simmer for another 5 or so minutes

Steamy!!

Steamy!!

Serve over the potatoes

The peppers were crunchy, everything else soft and spicy.  We all enjoyed this very much.  My son, who is a charter member of the no-food-touching club chose to eat his potatoes on the side.

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My husband and I mixed it all together and then argued – gently discussed – who would get the leftovers for lunch.  I won!

20150113_175352-001Stay warm friends – soon it will be time for seed catalogs and dreaming of warmer days.  For now, I’ll try to heat up my insides a bit with food and laughter.

* If you do decide to make your own Tabil, I have since made it in my Vita Mix which was faster and an easier clean up than my coffee grinder.  In addition, I recommend not adding garlic powder until after grinding to avoid sending a cloud of garlic dust into the air 😉

In addition – we are starting a new series on Well-Being which Little Sis opened a week or so ago.  I’ll be posting the second soon.  If you or someone you know is wanting to eat better and feel better check out our e-book, Baby Steps to Better Health: Winning the Battle with Junk Food for Families and Individuals.

Sweet Potato Chili w/ Greens

My garden is not very extensive this year due to other commitments, but ahhh the pleasures of hearty greens!  Swiss chard in particular is easy to start – easy to grow and it keeps on coming back!  Especially when the rain and sun alternate so regularly as they have been doing here in Middle Tennessee.  This was the only plant that I managed to start indoors and then transfer to the ground this year, so it makes me smile every time I look at it.  (I’m pretty easy to please, no?)

Ain't it purty?

Ain’t it purty?

 

One of my favorite things to do with hearty greens (chard, kale, collards, spinach, mustard greens, beet greens – I’m sure I forgot one!) is toss handfuls into soups, stews and chilis.  They are much less offensive to the non-greens appreciators in the crowd that way but still bring a bang of nutrition and some color to any dish.  They also make dinner feel fresh when what you’ve really done is open the pantry door and said, “Hmmmm – I’m not very prepared, what can I throw in a pot and call dinner tonight?”

 

You guessed it.  I was doing just that recently and am about to share the results.  As always, Little Sis and I encourage you to see our recipes as food for thought as well as body in that substitutions are encouraged, welcomed and will probably make it taste better as well 😉  It takes a village to make a really good meal!

So I give you Sweet Potato Chili w/ Greens Continue reading

Warming Roasted Vegetable Chili

Oh it was grand to see my Little Sis, her family and so many other relatives over the holidays.  I am very blessed in that all of my relatives like and prepare good food, so we very much enjoyed having others cook for us on our 11 day jaunt around the Mid-Atlantic!

We made it back to TN ahead of the Polar Vortex but with the temperature cold enough to make one think about warming foods like soup and chili.  All of my chili recipes include meat or a meat substitute (of which I am NOT a fan*), AND it is January after all and time to de-tox from the sugar and other excesses of the holidays…. so I made us a warm and spicy vegetable chili which is chunky and satisfying. Continue reading

30 Minute Bean and Bulgur Chili

We finally made it through the fall crud.  This tenacious little virus swept its way through all four of us, Mr. Little Sis being the final victim.  I was long done with soup, but he still needed a little respiratory assistance.  Mr. Little Sis’ favorite form of respiratory assistance is spicy. And so, I whipped up some lunch (to avoid sharing with the ungrateful spicy-hating children) to give him a leg up. 30 minute bean and bulgur chili made a quick, spicy, and satisfying lunch for both of us.

Bean and bulgur you say? Those who’ve been playing along with us for a while will be familiar with the bean and bulgur combo, but if you’re new, check out this earlier post. The short version is that beans and bulgur together make a cheap, easy, and tasty substitute in a lot of recipes that traditionally use ground meat. I’ve found that making up a batch of bean and bulgur allows me to use it in a couple of dishes in the same week  with tasty and speedy results.  This chili was the second bean and bulgur dish of the week, after these burgers, so admittedly the 30 minutes does not include cooking the lentils and bulgur.  You could, however, use any bean and grain combo successfully – leftover rice and canned pintos? Great! This recipe is very forgiving and you should, as always, feel free to tweak according to your preferences and the ingredients you have on hand.

30 Minute Bean and Bulgur Chili

  • olive oil for the pot/panIMG_0323
  • 1 onion, chopped
  • 3 large cloves garlic, chopped
  • 3 c lentil/bulgur mixture
  • 1/4 t ground sage
  • 1/4 t salt
  • 1 green pepper, chopped
  • 1 can drained and rinsed black beans (or 1 1/2 c soaked and cooked)
  • 2 large cans diced tomatoes
  • 1 t salt
  • 1/2 t chipotle chili powder
  • 1 t chili powder
  • 1 t oregano

Warm olive oil in skillet over medium.  Add lentil bulgur mixture to skillet and LET IT SIT.  You are going for a little browning and crisping here.  If you stir too much, you will get neither. Check after you’ve given it a few minutes, add sage and 1/4 t salt to lentil/bulgur,  then stir/flip to brown the other sides. Warm olive oil in large pot.  Add chopped onions and saute until onions have softened and become a bit translucent.  Add garlic and cook until fragrant. Add green peppers. When lentil/bulgur mix is browned to your liking, transfer to pot with onions/peppers. Add spices and diced tomatoes.  Stir to incorporate.  Bring to simmer and let cook to meld flavors, about 15-20 minutes.  30 minute bean and bulgur chili.  Done and delish!

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