Chicken Chili with Sweet Potato, White Beans, and Lime

I have an awesome chili recipe for you today! A blend of spicy, sweet, tangy, and savoury flavours delight the tastebuds in this delicious and healthy chili. I love how colourful the veggies are. Kids love it, too. In fact, last night, when I made this chili, my son said “It’s fantastic! You’re the best cook in the whole world!” High praise, coming from a 4 year-old.

Chicken Chili with Sweet Potato, White Beans, and Lime

There are so many good things in this chili, giving it such a fantastic taste… green chilis, red onion, fresh ginger, garlic, cumin, oregano, lime. The sweet potatoes play very nicely with these flavours, while the white beans add an earthy element. Baby spinach adds a bright green veg to the bowl. It really is a gorgeous chili.

I like to use leftover roast chicken, in this chili, for the best flavour, and to save time. Of course, you can cook chicken breasts for the recipe, if you like. Another thing that you can adapt to your own taste is the lime juice. The recipe says to use the juice of 1-2 fresh limes, but this is simply my own preference. Feel free to use as much or as little lime juice as you want. Or, you can do what I do and leave the lime juice out of the chili, and serve a lime wedge with each bowl. This way, everyone can adjust the amount of juice to their own taste. My little boy loves having his own lime wedge to squeeze juice in his own bowl.

Chicken Chili with Sweet Potato, White Beans, and Lime

Enjoy the recipe…

Chicken chili with Sweet Potato, White Beans, and Lime

A blend of spicy, sweet, tangy, and savoury flavours delight the tastebuds in this delicious and healthy chili.

This recipe was adapted from Gluten-Free Goddess.

Ingredients

  • 4 boneless, skinless free-range chicken breasts (or 500g/ 1 lb leftover roast chicken, shredded—that’s the best!)
  • 3 tablespoons olive oil, divided (1 and 2 Tbsp)
  • 1 medium red onion, peeled and diced
  • 4 cloves of garlic, minced
  • 1 large or 2 medium sweet potatoes, peeled and diced
  • 2 teaspoons fresh ginger, finely grated
  • 1 teaspoon cumin
  • Chili powder, to taste (I like a few dashes)
  • 1-2 teaspoons dried oregano
  • Kosher salt, to taste
  • 3/4 cup chopped roasted green chilis or tomatillo salsa verde or 2 green chilis, deseeded and finely diced
  • 2 cans cannellini beans and/ or black beans, rinsed and drained under cold water
  • 4-5 cups chicken broth/ stock
  • 2 cups of baby spinach, roughly torn or chopped
  • Fresh juice of 1-2 limes (optional)
  • For serving:
  • Fresh chopped cilantro/ coriander (optional)
  • Fresh lime wedges

Directions

Preheat the oven to 375ºF/ 190C/ 170C fan-forced. Rinse the chicken breasts and pat dry. Place breasts in large bowl. Drizzle with 1 Tbsp olive oil and season with sea salt and pepper. Sprinkle with oregano, if you like. Toss to coat all sides evenly. Place smooth side up in a baking pan.

Roast the chicken for 20 to 25 minutes, until cooked through (no longer pink inside) and the juices run clear.

You can skip the previous steps, if using leftover roast chicken. Instead, shred the chicken and chill until ready to use.

Meanwhile, begin cooking your pot of chili.

Heat 2 Tbsp olive oil in a large soup pot over low heat. Add the red onion and stir for a few minutes, until onions are nearly translucent. Stir in the garlic, ginger, and green chilis. Add sweet potatoes. Add cumin, oregano, salt, and chili powder. Stir to coat. Add beans and chicken broth. Cover and bring just to the boil. Reduce heat to medium-low and simmer until sweet potatoes are tender. This should take about 10-15 minutes.

When the chicken is done, let it cool off slightly, until it is cool enough to handle. Shred chicken using 2 forks. Add chicken to the pot and stir gently to warm through. Add baby spinach. Simmer for 1-2 more minutes, until spinach has wilted.

Squeeze in some fresh lime juice to brighten flavors. (Or serve a lime wedge with each bowl, so everyone can adjust the amount of juice to taste. That’s what I do.). Stir gently. Taste test chili for seasoning adjustments. If it has thickened too much, add a touch of broth/ stock to thin.

Serve with lime wedges on the side and a sprinkle of fresh cilantro/ coriander on top, if you like.

I like to serve this chili with corn chips and guacamole, or cheese quesadillas. Cornbread is always great with chili, of course.

 

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

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Ham and Bean Soup with Pasta

Comfort foods are often those which take us back to happy childhood moments. The story of this soup is about such a moment.

When I was a kid, my maternal grandmother would often look after me and my younger brother. She even lived with my family, for a while, so we spent a lot of time with her. I have quite a few memories of the things she would cook and bake. She could whip up some amazing creations from the simplest ingredients.

Ham and Bean Soup with Pasta

This soup is not one of them. I developed this soup recipe based on an incredibly simple soup that my grandmother would make for my brother and me, for lunch, when she would babysit us. It was as simple as it gets. She would just heat up some Campbell’s ham and bean soup, boil some small-shaped pasta, and combine the two. Somehow, this became one of our favourite lunches.

 

I had forgotten all about this simple soup, for years, until, one day, I had a vague memory of its flavours. I’m sure it was in autumn or winter, the time of year when I begin to crave comforting foods. While grocery  shopping, I found that ham and bean soup, and tried making my own version of grandma’s soup with pasta. It brought me back to my childhood.

Ham and Bean Soup with Pasta

I wanted to make it better, though. Canned soups are not really my kind of thing, anymore. I like to make things from scratch. So, I began to make ham and bean soup with pasta my own way. I used two kinds of beans, ham or bacon, and macaroni. I wanted to thicken the soup, to make it feel heartier. I tried mashing some of the beans, which worked brilliantly. I thought the soup would certainly benefit from adding the classic combination of onion, celery, and carrot, a roux of butter and flour, as well as some chicken stock, and, a little seasoning, of course. After making the soup a number of times, I got the balance just right. It has become a favourite. Every autumn and winter, I make this soup for my family.

This hearty soup is sure to warm you up and satisfy your comfort food cravings. I hope you’ll enjoy it.

 

Ham and Bean Soup with Pasta

This hearty soup is sure to warm you up and satisfy your comfort food cravings.

Ingredients

 

  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 heaping Tbsp white flour
  • 2 cans borlotti and/ or cannellini beans; mash or puree ½ (or whole) of one can of beans, drain and rinse the rest under cold water in a colander (I like to use a potato ricer to mash them)
  • 200g/ 7 oz. diced or shredded ham (or bacon)
  • 250g/ 9 oz. of macaroni or small shell pasta (or other small shape pasta)
  • ½ large brown onion, finely diced (or one small brown onion)
  • 4-5 large carrots, thinly sliced
  • 3 celery sticks, thinly sliced
  • 6 cups chicken stock/ broth (boiling hot)
  • 4 garlic cloves, minced
  • Salt and pepper, to taste
  • Oregano and parsley, to taste

Optional:

A handful of baby spinach, torn

Directions

  1. Heat olive oil over medium heat in a large non-stick skillet. Add onions, carrot, and celery to skillet (also add bacon now, if using that instead of ham). Sautee until onions are translucent. Turn off heat and set pan aside.
  2. Add butter to a large pot, and melt over medium-low heat. Gently add flour to butter, whisking constantly, until flour turns golden, to make a roux.
  3. Add garlic to roux, whisking in quickly. Stir onion mixture into pot.
  4. Add chicken stock, ham, and beans. Turn heat to maximum. Bring to the boil.
  5. Add pasta. Turn heat down to medium-high, and simmer until pasta is fork-tender (not al dente). Add baby spinach at the end of cooking, if using, to cook for about a minute, until wilted.
  6. Season soup, to taste, with salt, pepper, and herbs before serving.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

 

Beef, Black Bean, and Poblano Chili

Beef, Black Bean, and Poblano Chili

Now that winter is officially here in Australia, it’s the perfect time to share a super tasty chili recipe. I have a few favourite chili recipes, including this one, which I shared last winter. I’m always looking for new recipes, of course. A couple of weeks ago, I saw that my grocery store suddenly had a huge range of chilis. They normally only have about two to three chili types available, so I was pretty excited to see that chili season had arrived here. I like spicy food, but not extremely spicy food. I knew I wanted to try a different chili, while they’re available, and I wanted to use one that was fairly mild. I started searching for recipes using poblano chilis, since they’re known to be very flavourful but not too hot.

Beef, Black Bean, and Poblano Chili

I found a few great-looking recipes using poblanos. This beef chili was one of them. Of course, I just had to make a few changes to the recipe, to suit my family’s tastes and my cooking methods. I added black beans, omitted the beer (I’d rather drink beer than cook with it, especially since I’ve got a little one), and adjusted the level of heat. Cooking would be so boring if we just stuck to the recipe, right?

Beef, Black Bean, and Poblano Chili

I made this chili for my family, and they absolutely loved it! Hearty beef and beans and those incredible poblano chilis were so good together. The chili was perfectly flavoured, with just the right seasonings and heat level for us (ok, for most of us–I could have kicked the heat level up a notch, personally, but I aim to please everyone). You could easily adjust the seasonings and heat level to your taste. I served this delicious chili with a few tasty toppings and a big bowl of corn tortilla chips.

Beef, Black Bean, and Poblano Chili

I will definitely be making this amazing chili again very soon. My favourite cornbread muffins may have to make an appearance, as well. There’s nothing better on a cold winter evening than a hot bowl of chili with all the fixins, right? (I just had to throw in the word “fixins” there.) I hope you will love this recipe as much as I do, and it will become one of your favourites!

Beef, Black Bean, and Poblano Chili

Enjoy the recipe…

Beef, Black Bean, and Poblano Chili

Hearty beef and black beans and incredibly flavourful poblano chilis are so good together. This chili has the perfect balance of seasonings and heat level, and can easily be adjusted to suit your taste. Serve the chili with lots of toppings and a big bowl of corn chips. There's nothing better on a cold winter evening.

This recipe was adapted from Smoky Beef and Poblano Chili by The Chunky Chef.

Ingredients

Chili:

  • 1 lb./ 500g lean ground beef/ beef mince (10% fat)
  • 1 medium or large brown onion, diced
  • 1-2 poblano chilis, deseeded and diced
  • 4 cloves of garlic, minced
  • 1 tsp. chili powder (or to taste)
  • 1/2 Tbsp. ground cumin
  • 1/2 tsp kosher salt
  • 2 Tbsp. tomato paste (good quality)
  • 3 cups low sodium beef stock/ broth
  • 1 1/4 Tbsp. all-purpose flour
  • 1 can black beans, drained and rinsed under cold running water
  • 1 28 oz/ 800g can diced or crushed tomatoes
  • A few dashes of dry oregano leaves

Toppings:

  • diced avocado (Hass)
  • sliced jalapeños
  • sour cream
  • shredded sharp or vintage cheddar cheese
  • minced fresh cilantro/ coriander leaves

Serve with:

  • corn tortilla chips or cornbread
  • lime wedges

Directions

  1. Pour 2 Tbsp of olive oil into a large pot and heat on low. Once the oil is sizzling, add onion and poblano chilis to pan and saute, stirring occasionally, about 10-15 minutes, until soft.  Add garlic and cook for another 20-30 seconds.
  2. Add beef to pan, breaking up with the back of a spatula. Cook, stirring occasionally, until beef is browned. Add spices (chili powder, cumin, and salt), stirring to combine.  Cook for about 1 minute, until fragrant.
  3. While beef mixture is cooking, heat beef stock (I use beef stock cubes in a large Pyrex measuring cup). Whisk all-purpose flour into beef stock, to incorporate completely. Whisk in oregano and tomatoes.
  4. Stir tomato paste into the meat mixture. Pour in thickened beef stock. Add black beans. Raise heat level and bring chili just to the boil.
  5. Reduce heat to low or med-low (depending on your stove), cover with lid almost all the way (I leave mine on, because it has a hole for air to escape). Simmer chili for about 35-45 minutes, stirring occasionally, to allow the flavours to develop.
  6. Serve bowls of chili. Arrange topping options and sides as a DIY chili bar, or in the centre of the table, if you like.

Notes:

  1.  Recipe makes approximately 6 cups of chili.
  2. Chili may be frozen for up to 3 months.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

Toad in the Hole

If you love food with weird names that do not imply how delicious they are, then this dish is for you. If you like easy one-pan main dishes, then this is also for you. If you simply like sausages, then Toad in the Hole is for you.

Toad in the Hole

My partner told me about this dish, and a few other foods with odd-sounding English names, when I first came to Australia. There is a thing about wordplay, here, which comes from a long tradition in England. To be honest, I don’t think that I will ever get it. Whenever Glen makes a reference to something using rhyming slang, for example, I just give him a blank stare. I’m American, by the way. So, this funny-sounding English dish was something that I was not exactly in a hurry to try.

Then I saw the recipe for Toad in the Hole in a one-pot cookbook, and I thought it looked pretty tasty. I’ve made it many times, since then. I can tell you, it’s totally delicious.

What is Toad in the Hole, you must be wondering, by now. It’s sausages cooked in Yorkshire pudding. What is Yorkshire pudding? you may be thinking now. It’s a baked batter which turns crisp on the outside and soft and fluffy on the inside. I think the Yorkshire pudding is the best part. I mean, sausages are great and everything, but I’m really not a big meat-eater. Give me some of that delicious Yorkshire pudding. It’s awesome.

Toad in the Hole

I like to add onion, and sometimes bacon and/ or mushrooms to the batter, as well, to make the Yorkshire pudding even more delicious. I don’t know if those little twists on the recipe are traditional or not, and I don’t really care. It tastes good, so I do it. That’s my philosophy. If it tastes good, then do it. I like to use beef or pork sausages, really nice ones, in this dish. But you could use any sausages you like. I could see using chorizo, for example, to do a spicy version. (Wow, I can’t believe that I haven’t tried that yet!)

Toad in the Hole is super easy to make, and takes about an hour. My whole family loves it. Serve this with a veg or two, or a salad, and you’ve got dinner on the table.

Here’s the recipe. Enjoy…

Toad in the Hole

If you love food with weird names that do not imply how delicious they are, then this dish is for you. Or, if you like easy one-pan main dishes, then this is also for you. Or, if you simply like sausages, then Toad in the Hole is for you.

This recipe was adapted from the Food Lovers One Pot cookbook from TransAtlantic press.

Ingredients

6-8 sausages, preferably good-quality beef or pork

½ large brown/ yellow onion, diced

1 cup/ 125 g flour

½ tsp. baking powder

½ tsp. salt

2 large eggs

1 ¼ cups/ 300 mL milk

3 Tbsp./ 40 g canola oil

A dash or two of dry oregano

 

Optional extras:

4-5 small mushrooms, diced

2-3 shortcut bacon rashers, diced

Directions

  1. Preheat oven to 400F/ 200C/ 190C fan-forced. Put the canola oil in the bottom of a large (9×13”) Pyrex roasting pan. Set aside.
  2. For the Yorkshire pudding batter, put the flour, baking powder, and salt in a mixing bowl, and whisk together. Add the eggs and milk, and whisk until completely incorporated. Cover with plastic wrap and allow to stand at room temperature for 20 minutes.
  3. Once the oven is hot, put the oiled pan in the oven for 5 minutes, to heat the oil.
  4. While the pan is in the oven, prick each sausage a couple of times with a fork. Take the pan out of the oven. Put the sausages in the pan. Be careful! The oil will be very hot. Also add the diced onion. If you’re using bacon and/ or mushrooms, add them now.
  5. Roast the sausages and veg for 12-15 minutes, until the sausages are browned and the onions are soft.
  6. Take the sausages out of the pan and set aside on a plate. Pour the batter into the bottom of the pan. Then lay the sausages back in the pan, leaving a bit of room between each one. Sprinkle oregano on top.
  7. Bake in the oven for 30-40 minutes, or about 25 minutes for fan-forced oven. The Yorkshire pudding should be light, crisp, and well-risen.
  8. Slice into sections with 1-2 sausages per serve.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

 

Chicken Corn Chowder

Chicken Corn Chowder

While the spring temperatures may be rising in the Northern Hemisphere, it is feeling much more autumnal here in Australia. One of my favourite things to make when the weather gets cooler is this awesome chicken corn chowder. The warmth of a delicious bowl of soup on a cool, crisp autumn day is something I never tire of. I love autumn. I’m totally into wearing sweaters and scarves, enjoying the rare glimpse of autumn colour on the trees (I do wish we had more of that here), and making my favourite warming comfort foods, at this time of year. Soup’s on! But, hey, spring is a good time for soup, too, right? Especially when it’s this good!

Chicken Corn Chowder

I’ve made this chicken corn chowder many times. Over time, I’ve changed it a little, here and there, until I felt like it’s just how I want it. This soup is so creamy and full of flavour. The sweet corn and the savory elements work together beautifully. Jalapenos or green chilis add flavour and a bit of heat. Bacon gives a salty touch. There are heaps of veggies in this soup, too. There’s corn, carrot, celery, potatoes, onion, and garlic. Herbs can vary, as you like. Almost any herb will do. I really enjoy making this soup with fresh chives, but I usually use dry basil and oregano, because I always have them on hand. Sometimes I use cilantro/ fresh coriander. It just depends on my mood. Feel free to top off your soup with a bit of cheddar cheese and extra herbs, to really bring up the flavour. This bowl of comforting goodness is a classic soup that your family will love.

Chicken Corn Chowder

I really must apologize for the terrible phone pictures of this soup. As soon as I snapped one photo of it on my camera, the battery died. I was pretty bummed about that, but just had to share this delicious soup recipe with you, anyway. I hope you’ll look past the blurry pics and try the recipe. It’s worth it, trust me. This soup is so good!

Here’s the recipe. Enjoy…

Chicken Corn Chowder

This chicken corn chowder is so creamy and full of flavour. The sweet corn and the savory elements work together beautifully. This bowl of comforting goodness is a classic soup that your family will love.

Ingredients

2 Tbsp olive oil, divided

1 brown onion, diced

4 carrots, thinly sliced

3 celery sticks, thinly sliced

4 garlic cloves, minced

2 jalapeno chilis or green chilis, deseeded and finely diced

4 boneless, skinless chicken breasts, cut into small bite-sized pieces

6 pieces of shortcut bacon, diced or chopped

½ cup low-fat thickened cream/ whipping cream

2 Tbsp all-purpose flour

2 cans of creamed corn

4 large potatoes, peeled and diced

1 cup frozen corn (good quality!)

4 cups chicken stock/ broth

Salt and pepper, to taste

Herbs such as basil, oregano, chives, and/ or cilantro/ coriander, to taste

Grated cheddar cheese, to garnish (optional)

Directions

  1. Heat large lidded sauce pan or stock pot over medium-low heat. Add 1 Tbsp olive oil to pot and allow to heat up. Add onion, carrots, celery, and potatoes to pot. Stir vegetables to coat with oil. Cover pot and cook vegetables gently, stirring occasionally. Cook for about 5 minutes.
  2. Add garlic and jalapeno to vegetable mixture. Continue cooking for 2-3 more minutes. Be careful not to brown vegetables. Turn heat down to low, if necessary.
  3. Meanwhile, heat a large skillet, over medium heat. Add 1 Tbsp olive oil to pan. Add bacon to pan and cook for a few minutes, until lightly browned. Add chicken to pan. Season lightly with salt and pepper. Stirring frequently, cook chicken until golden brown. Remove pan from heat.
  4. As meat cooks, heat chicken stock/ broth in large Pyrex measuring cup. Whisk flour into stock until completely incorporated.
  5. Stir chicken and bacon into soup pot. Add chicken stock/ broth to pot, until meat and vegetables are just covered.
  6. Put lid on pot. Bring soup just to the boil. Then remove lid and simmer soup for 5 minutes over low heat.
  7. While soup simmers, cook frozen corn.
  8. Add creamed corn to soup, stirring well.
  9. Add thickened cream to soup, gradually, stirring until cream is thoroughly mixed into soup.
  10. Stir in cooked (frozen) corn.
  11. Simmer soup for 2-3 more minutes, while seasoning to taste. Remove from heat.
  12. Serve soup garnished with your choice of toppings, if you like, such as fresh chives, cilantro/ coriander, and/ or grated cheddar cheese.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

Chicken Corn Chowder