It was definitely a comfort food kind of day.
The sun didn’t come out and rain was threatening all day long.
At least the lettuce seems to be happy. Isn’t it beautiful?!
However, I am not a fan of grey skies right now. (I am losing my thick skin when it comes to the rain. I am a Oregonian after all!)
Hopefully all this rainy weather will toughen me up again. Things are looking pretty grim for the next week.
The best part about drearily weather is that it is a great excuse to cook comfort food. And last night chili was the only thing that sounded perfect.
This chili recipe had all the goods in it. Sweet potato and corn were the highlights.
If it is cold and dreary where you live, I highly suggest making a pot of this chili.
Here is what ya need:
2 large sweet potatoes, chopped into bite size pieces
1 large yellow onion, diced
2 cloves of garlic, diced
1 jalapeño pepper, seeded and diced
2 14 oz cans diced tomatoes
2 14 oz cans of black beans
1 tbs tomato paste
1 cup corn kernels
2 cups chicken stock
2 tbs chili powder
2 tsp paprika
1 tsp cayenne pepper
salt and pepper to taste
Saute up your onion over medium high heat for about 5 minutes. Add your garlic. Cook for another minute or two. Add your sweet potato and pepper, followed by the tomatoes, tomato paste, chicken stock, corn and beans. Bring to a boil. Reduce heat to low, cover pot, and let the chili simmer for about 45 minutes.
Serve with a scoop of plain Greek Yogurt, diced radishes and cilantro.