Healthy

Sweet Potato & Black Bean Chili

/ adkjoe / 1 Comment

I’m always on the lookout for good recipes and I came across this one recently. I decided to give it a try. It is amazing how much of a kick a 1/2 tsp of chipotle powder gives this dish, not that I’m complaining.

I did however left one component out, the cilantro. I’m not a big fan of it and quite honestly I really didn’t know what I could use as a substitute. If you have any suggestions I’d love to hear them.

Now I thought it tasted even better the second day. I also added a Tbsp of sour cream the second time around.

I’d give this an 8 out of 10 and the reason I say that is because of the cilantro. It does have a medium kick to it from the chipotle powder.

http://www.eatingwell.com/recipe/250222/sweet-potato-black-bean-chili/?utm_campaign=eatingwell_eatingwell_trueanthem&utm_content=bestofevergreen&utm_medium=social&utm_source=facebook.com&utm_term=5e49c98c035a2400014b6385&fbclid=IwAR1RJoyVaMBJncDA29dZ0xr0eIpJTelJcEC6IzIj_nn62C3H4lcfjYPqfsM

Sweet Potato & Black Bean Chili © Joe Geronimo

Delish in a Dish

/ adkjoe / 2 Comments

Grilled veggies over rice, delish in a dish. ©Joe Geronimo

I’ve been having fun plotting and planning healthy dishes over the past several weeks. Last nights dinner was really yummy so I thought I would share.

However there are just a few minor changes that I would make. First off I would omit the eggplant. Not that I don’t like it I thought it threw the texture of the dish off a little. And the other change I would make is go easier on the amount of rice I cooked.

With that said I will post the recipe exactly how I made it.

1 green bell pepper (chopped or sliced)

1 red sweet bell pepper (chopped or sliced)

1 sweet Italian pepper (chopped or sliced)

Half of a medium vanilla onion sliced

3 cloves garlic

1 small package Bella button mushrooms

1 small package Bella sliced mushrooms

Half of a medium eggplant (Cubed)

2 TBSP olive oil

Salt & Pepper

1.5 cups rice

I prepped my vegetables and put them in a ziplock bag with the 2 TBSP of olive oil, salt and pepper to taste. Made sure everything was coated and put in the fridge for a few hours.

This evening I decided to grill the veggies but you can do them either on the stove or in the oven, the choice is yours.

While the veggies were cooking I cooked my rice. Now I used just water but you can use any stock you like for added flavor. Once everything was done I plated the dish.

I really enjoyed this and definitely would make it again. This made two large servings but hey I was hungry anyway.

Cheers!