The weather is getting nippy out and warming meals are exactly what I am craving these days. Chili is one of the best dishes for this kind of weather that I can think of. It is warm, spicy and so delicious. If you add lots of beans & vegetables to it, it is a healthy one-dish meal. It is also one of my husband’s favorites! You cannot lose with warming bowls filled with spicy, vegetable & bean chili on a cold day!
Here is what you need:
(makes 4 servings)
- 2 cans of crushed tomatoes
- 1 can of kidney beans (drained)
- 1 can of black beans (drained)
- 2 Tb. of Harissa for heat (or hot sauce to taste)
- 2 – 3 TB. of olive oil
- 1 red onion (thinly sliced and chopped)
- 3 – 4 small yams or one large one (cut into slices and pieces)
- 1 cup of chopped tomatoes (into bite size pieces)
- 1 – 2 cups of kale or spinach (coarsely chopped)
- 2 TB. of chili powder
- 1 TB. of smoked paprika (or regular)
- 1 teaspoon of cumin
- salt & pepper to taste
- Polenta Dumplings:
- 3 cups of water
- 1 cup of polenta
- 2 TB. of sour cream
- To top it:
- 1 cup of sharp cheddar cheese (shredded)
- 1 lime (cut into slices or wedges)
- 1 avocado (cut into slices)
- 1/4 cup of sour cream
- a few sprigs of fresh cilantro
* In a pot or large skillet, lightly saute the onions, and yams until tender. When they are golden add the chopped tomatoes and chopped kale.
* Add the crushed tomatoes and beans and spices. Simmer for about 20 – 30 minutes. Add water if you want to thin it out a little .
* As the chili is simmering make the polenta by boiling the water and slowly pouring in the polenta while stirring the pot. Cook on low for 5 – 10 minutes, continuing to stir. Add a touch of salt and the sour cream and stir until smooth.
*Top the chili with spoonfuls of the polenta, a sprinkling of the cheese, the sliced avocado and a few dollops of sour cream & the cilantro.
Serve and enjoy!