By When it comes to cooking, my husband can be a bit overambitious. Paired with his tendency to skim past the actual directions of a recipe, he can get himself in a place where, unknowingly, he’s an hour into a recipe with no actual dinner in sight.
Direct quote: Yeah, I don’t really read the recipes. I just look at the picture and say, “I want to make that.”
Knowing this, I guess I shouldn’t have been surprised last weekend when he told me he wanted to make a new chili recipe (complete with homemade black beans) — despite the fact that we had barely begun unpacking our new home and the whole place was in a state of disarray, including (and especially) the kitchen.
I’ve got to give him credit where credit is due though as this was a case where his overambition turned out to be a positive as the chili was not only delicious and unique (sweet potatoes? apples?) but ended up being a great leftover dish for lunches for the week. Oh, and just for fun (did I mention he’s overambitious), he decided to throw in corn pudding. I’m not sure if he was happy with his decision as the recipes definitely took longer than the promised 30 minutes, but, again, the results were worth it. I can also say this because I was busy unpacking while he was cooking, so the work he put into it didn’t directly impact me. My absence in participation is also the reason for the lack of preparation photos as I was only around to capture the finished products — and enjoy them.
Also, in case this wasn’t implied, I am in no way complaining about this scenario as I am extremely grateful for a husband who not only shares in the household but, most weeks, leads the meal planning and cooking. 🙂
HARVEST CHIPOTLE CHILI
Total time: 55 minutes / Serves 8
Ingredients
- 3 medium orange sweet peppers, halved and seeded
- 2 canned chipotle peppers in adobo sauce
- 2 cloves garlic
- 1 1/2 pounds ground pork, ground beef or uncooked ground turkey or chicken (we used turkey)
- 1 large onion, chopped (1 cup)
- 1 pound sweet potato, peeled and cut into 1-inch pieces
- 2 cups black beans (see recipe below), or 1 15-ounce can black beans, rinsed and drained
- 1 14 1/2 – ounce can hominy or one 15.5-ounce can butter beans, rinsed and drained
- 1 14 1/2-ounce can chunky chili-style tomatoes or stewed tomatoes, undrained
- 32 ounces reduced-sodium chicken broth
- 2 medium Granny Smith or tart red apples, peeled, cored and coarsely chopped
- 1 teaspoon kosher salt
Directions
- In a food processor, cover and process sweet peppers, chipotle peppers and garlic with on/off turns until finely chopped. Set aside.
- In an 8-quart Dutch oven, cook ground pork and onion over medium-high heat until meat is brown and onion is tender, breaking up meat as it cooks. Drain off fat. Add pepper-garlic mixture; cook and stir for 5 minutes.
- Stir in the sweet potato, black beans, drained hominy, undrained tomatoes, chicken broth, apples and salt.
- Bring to boil; reduce heat. Simmer, covered, for 25 to 30 minutes or until sweet potato is tender.
- We found the chili to be a bit on the spicy side, so we topped with greek yogurt and cheddar cheese. Enjoy!
INSTAPOT BLACK BEANS
Total time: 45 minutes
Ingredients
-
2 cups dried black beans
- 3 cups water
- Salt, cumin and chili powder (to taste)
- Drizzle of olive oil
Directions
- Add all ingredients to Instapot (drizzling olive oil on top)
- Seal Instapot
- Cook on high pressure for 35 – 45 minutes (we do 45 because of higher elevation)
- When timer goes off, let Instapot naturally release for 20 minutes
- Enjoy immediately or up to five days refrigerated or 3 months frozen
SOUTHWEST CORN PUDDING
Total time: 55 minutes / Serves 10
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, halved and thinly sliced
- 1 1/2 cups fresh corn kernels (3 ears), or thawed frozen whole kernel corn
- 1/2 cup chopped red sweet pepper
- 1/2 teaspoon ground cumin
- 1/4 cup cornmeal
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 14 1/2 – ounce can cream-style corn
- 4 eggs, lightly beaten
- 1 4 – ounce can diced green chiles, undrained
- 1 cup shredded sharp cheddar cheese (4 ounces)
- 1 tablespoon butter
Directions
- Heat oil and 1 tablespoon butter in a 9- or 10-inch cast-iron or other heavy oven-going skillet over medium-high heat. When butter is melted and begins to bubble, add onion. Cook for 5 minutes or until onion is soft and beginning to brown, stirring occasionally. Add corn kernels, sweet pepper and cumin. Cook and stir for 3 minutes more. Remove skillet from heat to cool slightly.
- Meanwhile, in a medium bowl, combine cornmeal, flour, and salt. Add cream-style corn, eggs, undrained chiles and cheese; stir just until combined.
- Fold onion mixture into cornmeal mixture. Return skillet to medium heat and add 1 tablespoon butter. When butter is melted, tilt skillet to coat bottom with butter. Pour batter into skillet.
- Transfer skillet to a 350 degrees F oven and bake for 30 to 35 minutes or until a knife inserted near the center comes out clean.
- Serve warm and enjoy!
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