Tag Archives: Chipotle

Smoky three-bean chili

I’m normally pretty bad at resisting the lure of processed food. (I’m currently typing this blog post with one hand and eating honey mustard pretzels with the other.) But there is one consistent exception. One of my favorite food websites, The Kitchn, recently ran a blog post titled “How My Freezer Replaces Canned Soups.” I read it and found myself nodding vigorously the whole time. I may be pretty lazy most days, but I’ve pretty much stopped trying to convince myself that a can of soup is a satisfying dinner. It’s freezer soup all the way these days.

I’ve written about this before–how I love stocking my freezer with the building blocks of meals. It’s a habit I got into when I was living alone, working long days and commuting over an hour each way. At any given point, my freezer usually has some homemade chicken or turkey stock; a couple different kinds of soup, stew, or curry; and a double batch of tomato sauce. (Lately I’ve been adding little containers of sweet potato filling to my stash as well.) If I remember, I’ll take a portion out of the freezer the night before I want to eat it and let it partially thaw in the fridge; if I forget, I’ll run hot tap water over the frozen container just until the contents release from the sides. It takes nearly as little time to reheat frozen soup as canned, and it’s just as quick to eat.

This is the point at which my boyfriend would accuse me of being philosophically opposed to canned soup, and claim that I’m judging him when he chooses to eat it. That’s really not it at all, though; if it works for Sam as a quick and filling meal, then I’ll happily keep cans of his favorite soups in the house. But for me, canned soup no longer really registers as food. When I eat a can of soup for dinner, I’m never really full afterward; my body doesn’t seem to register it as a meal, and I find myself hungry again in less than an hour. It’s just so much more filling and satisfying to eat something I made myself and tailored to my own tastes.

This chili is a great example. I’ve had bean chili out of a can more times than I can count, and most of the time it’s perfectly okay. But to have my very own three-bean chili squirreled away means I’ll actually enjoy the meal when I heat it up. This is a chili made to my specifications: smoky and brick-red, studded with chunks of sweet potato and shot through with enough heat to make my nose run. I froze some leftover cornbread alongside, so that I could have a wedge of something crumbly to stick in my bowl. I also love adding some big chunks of avocado and a scattering of scallions on top, for buttery smoothness and oniony crunch. But even without the extra toppings–even just scraped out of a freezer container and microwaved–this chili is miles away from the stuff in the can.

smoky three-bean chili

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Stuffed sweet potatoes with chipotle black beans and greens

Most of the recipes I post on this blog are one-offs. They’re things I dream up, cook, photograph, eat, enjoy, and then never make again. But every so often a new recipe is so simple, so tasty, and so adaptable that it wriggles its way into my regular rotation and lives there for months before it ends up here. This is one of those.

I got the idea for these stuffed sweet potatoes from a brilliant recipe over at The Kitchn. The basic premise is this: you scrub and roast a few sweet potatoes until they’re squishy all the way through. (Use small sweet potatoes, since they’ll cook more quickly and give a better flesh-to-filling ratio.) Sweat an onion, garlic, and a few flavorings in oil, then add a bunch of chopped greens and a splash of some flavorful liquid. Let the greens wilt for a few minutes, then stir in a drained can of beans and warm the whole thing through. Cut a slit in each sweet potato, drizzle the flesh with oil or butter, and pile it high with the filling. Grab a fork and a steak knife, and devour, skin and all.

That’s the outline, and I’ve had a lot of fun filling it in. Sweet potatoes need strong flavors to cut through their baby-food sweetness, and the best fillings I tried are tangy, smoky, and spicy all at once. The original recipe used white beans, shallot, rosemary, fresh lemon, and chile flakes. I’ve also done a Spanish-inspired version, with chickpeas, sweet onion, smoked paprika, and preserved lemon. But this version is my favorite so far: black beans, red onion, chipotle, and lime. Based on a few rounds of trial and error, I recommend using a bit more chipotle than you might otherwise like; even if the filling is searingly spicy when you taste it from the pan, the sweet potato will tromp all over it. Be brave.

One other great thing about this recipe: it’s made to be made ahead. You can freeze the filling in portions, and bake the sweet potatoes a few days in advance; just reheat as many portions as you need in the microwave. During the last couple months of 2014, when I was commuting two hours each way to work, I’d come home and throw together a potato as a late dinner. Since New Year’s, I’ve been working from home, and eating these as a hearty desk lunch. And if I ever burn out on this flavor combination, I’ll just start experimenting with others.

chipotle stuffed sweet potato 2

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