Chili with sweet potatoes and black beans

With the rain here in Central Ohio today chili seemed like a great idea. I love vegetables..and I have continued to be a member of the Green Grocer CSA all winter again..I need to get moving on more of these recipes from what's in the bag and my pantry....so tonight I decided to come up with a combination that would make everyone happy and use some of what just arrived.

So, I've gone with a combination of lean ground sirloin, sweet potatoes and black beans. My kids love roasted brussel sprouts and kale, so that is on the menu too.

Chili with sweet potatoes and black beans

Ingredients:
Olive oil or grapeseed oil
2 lbs lean ground sirloin
1 yellow onion, chopped
3-4 cloves of garlic, minced
1 Tbsp of ground cumin
1 Tbsp of chili powder
1 28oz can of crushed tomatoes
1-2 C of beef stock
1 sweet potato, peeled and cut into small cubes
1 can of black beans, drained and rinsed well
1 C of whole wheat orzo pasta or brown rice
kosher salt and black pepper


Drizzle a cast iron dutch oven with the oil...add the onion and a good pinch (probably a 2 tsps) of salt of pepper, cook the onion for about 3 minutes, add the garlic and cook another 2-3 minutes, then add the beef, cumin and chili powder and cook until the beef is no longer pink. Add the tomatoes. Add in the sweet potato, orzo/rice and black beans. Add enough beef stock to cover and simmer for 20-25 minutes.



Roasted brussel sprouts

1lb or so of brussel sprouts
Olive oil
kosher salt and black pepper

Place the brussel sprouts on a baking sheet and drizzle with olive oil, and sprinkle with salt and pepper, toss around to ooat with oil, salt and pepper.  Roast in the oven at 350-275 for about 30 minutes until very dark brown spots appear on the brussel sprouts.




Kale Chips

1 bunch of kale
salt
olive oil

Tear the kale from the stalk into about 1 inch pieces, toss with olive oil and salt (go easy on the salt on this one) until coated, then spread on a cookie rack on a baking sheet and bake in a 350 degree oven for about 15-20 minutes, kale should be just crisping up.