I would never have guessed when I moved here more than a year ago, that living in Texas wouldn't be that different from living in New York.
What I wasn’t prepared for was the insane football culture that has consumed my 6-year-old.
As I write, Graham is gleefully being crushed into the crunchy winter grass of my lawn by a Texas-sized boy yelling, “Touch down!”
This love for football is totally foreign to me.
But when your kid is into something this much, you go with it.
It's also a great excuse to eat chili and cornbread in front of the TV!
I don’t like football but I do love this Sweet Potato & Black Bean Chili.
It's super tasty and perfect for Super Bowl Sunday...even if you're not really watching!
Sweet Potato & Black Bean Chili
Ingredients:
1 Tablespoon of olive oil
1 medium onion chopped
3 garlic cloves minced
3 medium sweet potatoes cubed bite size (3-4 cups)
½ chopped red bell pepper
1 ½ 16 oz. cans of black beans, rinsed
1 ½ 16 oz. cans chopped tomatoes
1 Tablespoon ground smoked paprika
2 teaspoons ground cumin
½ teaspoon salt
3 cups vegetable broth or chicken broth
1 cup of water
Optional for serving:
Cilantro chopped
Cheddar cheese shredded
Corn bread
Directions:
1. In a large pot heat oil on medium-high heat. Add onions and garlic and stir until onions are translucent.
2. Add the potatoes and peppers and stir for 3 minutes.
3. Add the tomatoes, beans, paprika and cumin and stir well.
4. Pour in the broth and water and let it all come to a boil.
5. Cover and place on low heat, letting it simmer for 20 minutes or until the sweet potatoes are tender.
6. Serve with shredded cheese, chopped cilantro or cornbread on the side.
Refrigerate or freeze leftovers in airtight container