Soul Warming Black Bean and Sweet Potato Chili

There comes a time when you have to accept that it is officially winter. Yesterday was that day here in Ottawa. We got about 30 cm of snow overnight, which cast the entire scenery in a cold white glow, which I do admit is quite beautiful to look at from the warmth of the house.

It's not that I hate winter. I love the snow, at least in theory. When I'm bundled up and all, it's not so bad. But the cold winds and dirty slush aren't my idea of a good time.

I do have to say that this year I am very lucky to only having to endure live through a small part of it. My lucky partner on the other hand left this morning to the sunny and warm Costa Rica, where I'll be joining him after the holidays.  He only got about three days of it all, of which I am slightly envious.

Nonetheless, this cool weather has me in the kitchen concocting warm comforting dishes, without all the fat that is. I find that most people find themselves reaching for the higher fat food this time of year, probably because our bodies are searching for more energy to keep warm. Really, it's because our society chronically under eats carbohydrates, the fuel our body truly needs. The easiest way to fill that void is with very calorically dense, but not so optimal, foods.

This chili is a bit more protein dense than I usually go for, the bean provide more than enough for most peoples daily quota, along with a healthy dose of fiber to keeps things running smoothly. (pun intended!) Add some rice or quinoa to boost the carb load of the meal.

Soul Warming Sweet Potato and Black Bean Chili

Ingredients:

- 3 medium sweet potatoes, peeled and diced

- 2 bell peppers, diced

- 1 large onion, diced

- 3-4large tomatoes diced, or 2 cans diced tomatoes

- 4 cups tomato sauce

- 2 can each black beans and red kidney beans

- 1 package org. non-GMo frozen corn.

- Cumin

- Cayenne

- Black Pepper

- White pepper

- Paprika

- Chipotle chili flakes

In the biggest pot that you own, or well a large one in case you own any of those ginornmous ones used for extra large batches of foodness, sweat the onion with a little bit of onion. 

Add the peppers and sweet potatoes and allow to cook for about 5 minutes.

Now add the sauce, the diced tomatoes if you are using canned, if not wait until the sweet potatoes are almost done to add the fresh ones. Throw in all the spices as desired. Simmer on low heat.

When the veggies are half done, add the beans and the corn. Bring back to a low simmer and cook long and slow until everything is cooked through.

This stuff is even better the next day so I tend to make it beforehand if serving at an event. It's just one of those things that gets better everytime you reheat it (well within reason...). 

Serve as is, or over rice of quinoa.

Enjoy!

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Delectable Roasted Roots

With new potatoes starting to pop up at the local farmers markets and the weather not being crazy hot, these awesome roasted vegetables were calling to me. Not very labour intensive, they deliver little bursts of flavour that are great to enjoy on a cooler evening. I will admit that they are more of a fall theme, which in my mind fits for Toronto at the moment with weird cold spells having come our way in the last week. 

Confession: I am a carboholic, a sugar monkey and a glucose junkie. 

Keeping a high vibe life calls for carbs, they provide your body with the best type to fuel to stay healthy and energized for any task that is presented to you. Having experimented with every diet, I have come to realize that restriction in any form only brings an unhealthy attitude about food. When you can eat to your heart's desire and stay healthy, it's a win-win situation in my books. Chronic under-eating is a severe problem now. There really is no need for it! Refocusing on eating the right foods and creating a healthy balanced life should be top priority for everyone. Whole foods and proper combining are the keys to health and healing. Preventative medicine is where it's at, and it starts in your grocery cart. 

The potato has gotten a bad reputation for being fattening. Well ladies and gents, I can confirm this as a myth. The problem isn't the potato, but the way we eat them. Fried, with butter and oils, laden with sour cream and cheeses of all kinds. The truth is, the potato is just the one taking the hit for the actual culprits. Upping my carbohydrate intake and lowering the fat, as well as eliminating the animal products has enabled me to bring myself back to true health. So dig in carb lovers!

Potatoes are by far my favorite starch and come in so many different types and flavour profiles that using them in a gazillion different ways is easy peasy. 

Just looking at the pictures makes me want to make them again...

Super simple and just so good that everyone will be asking for seconds. 

Delectable Roasted Roots

Ingredients:

- 3-5 medium yukon gold potatoes, diced.

- 1-2 large sweet potatoes, peeled and diced.

- 1 large sweet onion, sliced.

- 1-2 tbsp Italian Herbs

- 1 tbsp smoked paprika

- S/p to taste

Preheat oven to 450 F

On a parchment paper lined baking sheet, spread potatoes and onions evenly. Toss a tablespoon or so of water and mix in, add spices and distribute well with your hands. 

Since we are doing this oil-free, I recommend covering the dish for the first 20 minutes so that everything cooks evenly and them uncovering to roast and caramelize for about another 20 minutes, or until desired results have been achieved. 

Enjoy!