Finally. While we’ve had cool nights for a while now, it was still getting into the 80s during the afternoon. After a record-breaking summer and a drought that has caused great distress to many Wisconsin farmers, I’m ready for fall air.
And that means time for not only my favorite clothes (boots, jeans, sweaters and jackets) but also my favorite dish to make: chili. Chili is the most versatile food–I don’t think I’ve ever followed the same recipe twice. Last week I had eggplant chili at Mermaid Cafe. It was splendid.
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 large sweet potatoes, peeled and chopped
- 2 medium carrots, sliced
- 2 tbsp olive oil
- 1 15 ounce can black beans
- 1 15 ounce can diced tomatoes or tomato sauce
- 1/2 cup vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp curry powder (optional)
- 1/2 tsp cayenne (or to taste)
- 1/2 tsp salt
- 1/4 tsp black pepper
Sautee onions and garlic in olive oil for a minute or two, then add sweet potatoes, carrots and bell pepper until onions are soft, about 5-6 minutes.
Reduce heat to medium low, and add remaining ingredients, stirring well.
Simmer, partially covered and stirring occasionally, for 20-25 minutes, until vegetables are cooked. Enjoy!