Two Peas & Their Pod celebrates a family, friends, and community-oriented lifestyle that has huge and growing appeal. Maria the genuine, fun, relaxed mom next door who’s got the secret sauce: that special knack effortlessly creating tantalizing and wholesome (and budget-friendly) meals with ease. From a Loaded Nacho Bar bash for 200 guests to quick-and-easy healthy weeknight dinners like never-fail favourites like One-Skillet Sausage Pasta or Chipotle-sweet potato chilli (always followed by a fab dessert!), author Maria Lichty shares her best lifestyle tips and home cook smarts.
An essential resource for parents looking to update their healthy, inexpensive, time-saving, kid-friendly meal roster; aspiring home cooks who want to eat-in delicious food more than they eat out; as well as anyone looking to share their love of food and the giving spirit with their neighbours, Two Peas & Their Pod will help readers bring home that (achievable!) slice of Americana, where families come together to enjoy fresh and nutritious meals and there’s always a batch of still-warm cookies waiting on the counter.
Chipotle-sweet potato chili
Prep: 15 MINUTES I cook: 40 MINUTES total: 55 MINUTES
Chipotles in adobo sauce is one of my favourite secret weapons in the kitchen because they add the most amazing smokiness to a dish without a ton of spice. You can find them in just about every grocery store. I especially love adding them to chilli because the smokiness rounds out the flavour and makes the stew taste that much more robust. Plus, the combination of chipotle and sweet potato is super tasty. I put out a big pot of this chilli on game days with all the toppings, including, of course, avocado. I don’t mention to anyone that it’s completely healthy, but that hasn’t seemed to make any difference! I highly recommend making a double batch because it freezes really nicely.
2 tablespoons extra-virgin olive oil
1 large sweet potato, peeled and diced
1 medium red onion, diced
1 red bell pepper, cored, seeded, and diced
3 garlic cloves, minced
2 (15-ounce) cans black beans, drained and rinsed
1 (15-ounce) can diced tomatoes with juices
1-3/4 cups vegetable broth
1 medium chipotle pepper in adobo sauce, chopped, plus 2 teaspoons of the adobo sauce
1½ tablespoons chilli powder
1 tablespoon ground cumin
1 teaspoon kosher salt
Optional toppings: diced avocado, sliced scallions, chopped fresh cilantro, shredded cheese (cheddar, Mexican blend, Monterey Jack, or pepper Jack work well), crumbled queso fresco, plain Greek yogurt or sour cream, tortilla chips
- In a large pot, heat the olive oil over medium-high heat. Add the sweet potato, onion, and red pepper and cook for 5 minutes, until the onion is softened. Add the garlic and cook for 2 minutes.
- Stir in the black beans, tomatoes, broth, chipotle and adobo sauce, chilli powder, cumin, and salt. Cover pot and reduce the heat to low. Simmer for 30 minutes, until the sweet potato is soft and cooked through. Taste the chili and season with additional salt, if desired. Ladle into bowls and top with all the toppings!
NOTE: Since you won’t need the entire can of chipotles in adobo sauce, stash any leftovers in the freezer for up to 2 months.
Excerpted from TWO PEAS & THEIR POD STREET © 2019 by Maria Lichty, photographs by Colin Price.
Used with the permission of Grand Central Publishing. All rights reserved.