He’s making a list…..

My husband just e-mailed me his Christmas list.

From the couch.

While I was in the kitchen.

Four feet away.

I guess it was too hard to just holler it over the blaring episode of Storage Wars.

Of course he sent an attached document instead of including the links in the e-mail.

Now I can’t click on the links.

I tried to decipher his wish list from the URL’s and I concluded that he wants a flaming sticker, a mint, and a silver dollar.

I had to double check the e-mail to make sure it didn’t come from my five year old nephew.

Now that I know I can do all of my Christmas shopping at the gas station,

I have some free time to do some cooking.

It’s getting a little chilly outside, so it’s definitely time to get chili inside.

The spices in this black bean chili are enhanced by cocoa powder, coffee, and a slow simmer on the stove or in the crock-pot.

Spicy Black Bean Chili

1 large onion, chopped

3 cloves garlic, chopped

2 teaspoons olive oil

 1 large red pepper, chopped

2 (15 oz) cans black beans

2  (28 oz) cans crushed tomatoes

4 cups kale

1 tablespoon cocoa powder

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon  ground cayenne

1/2 teaspoon red pepper flake

In large stock-pot, saute onion and garlic. Add red pepper and cook until tender. Add tomatoes, black beans, kale and spices.  Simmer for an hour or two.

Black beans and sweet potatoes go together like Rudolph and Clarice, so why not serve this chili with some Sweet Potato Drop Biscuits?

Sweet Potato Drop Biscuits

(Adapted from Appetite for Reduction by Isa Chandra Moskowitz)

1 cup mashed sweet potatoes

2 tablespoons applesauce

1 tablespoon orange juice

1 teaspoon apple cider vinegar

1/2 teaspoon salt

1 cup all-purpose or white whole wheat flour

2 teaspoons baking powder

1 teaspoon cinnamon

Pre-heat oven to 400 degrees.

In a medium-sized bowl, mix together sweet potato, applesauce, oil, apple cider vinegar, and salt. Sift together flour, baking powder, and cinnamon.

Fold the flour mixture  into the sweet potato mixture until crumbly dough forms. Add water to moisten if needed. Knead dough gently five or six times. Drop heaping tablespoons of dough onto cookie sheet lined with parchment paper.

Bake 12-15 minutes.

Tidbit: I swapped some of the oil in the original recipe for applesauce and used orange juice and cinnamon for a flavor reminiscent of sweet potato casserole. The resulting texture was more moist muffin than  dense biscuit but tasted delicious with the chili.  These would be great in the morning with some cranberry jam!

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