Shavon's Spicy Sweet Potato Chili

Shavon's Spicy Sweet Potato & 2 Bean Chili

-2 garlic cloves chopped

-1 small sweet onion, diced

-1 large sweet potato, chopped

-1 can of kidney beans

-1 can of black beans

-2 cans of dices tomatoes ( I like fresh tomatoes better- I use about 6)

-1 tbsp cumin

-1 tbsp chili powder

-1 tsp salt

-olive oil

heat olive oil med-high and cook garlic and onion. Add potato and cook few min.

Add beans, tomatoes and spices. Bring to boil, reduce and simmer until potatoes are just tender.

Top with greek yogurt and avocado slices. YUUUM! ( I sometimes add ground beef )

Pillow Pea Soup

Pillow Pea Soup

James Tolbert Pillow

a.k.a Uncle Jim

1 cup carrots, diced
1 cup onions, diced
2 cups celery, diced
2 cloves garlic

4 cups dried split peas {2-1lb bags}

18 cups veggie or meat stock {salt free chicken boullion preferred} 

1/2 tsp. black pepper

1 tsp. salt

1 tsp. thyme

1/8 tsp. cayenne pepper

1 pkg, pre-cubbed ham, optional

2 Tbspn flour, optional

Saute onions, garlic, carrots, and celery. Then add broth/stock and rest of the ingredients. Simmer in large pot until peas are tender. Making sure to stir before dipping out a bowl of soup, because all the good stuff settles to the bottom!

Color Run Chicken Tortilla Soup

Color Run Chicken Tortilla Soup

I have made this several different times with all or very few of the ingredients on hand. If you don't have fresh onions or garlic skip straight to the second part and add powdered garlic and onions when you add the chili. Or if you don't have oregano add a little Italian Seasoning. I have used all chicken broth and no water, or all water with only a little chicken bullion.
Make it till you like it!
1 onion chopped
3 cloves garlic
1 Tablespoon oil
Saute until soft
2tsp chili
1 tsp oregano
1 28oz can crushed tomatoes
1 10.5 oz chicken broth
1 1/4 cups water
Add & Simmer 5-10 minutes
1 can corn
1 can hominy
1 4oz green chiles
1 15oz black beans
2 cooked boneless skinless chicken breast or 2 cans chicken
Stir in & simmer 10 minutes

Toppings:
Avocado
Cheese
Green Chilies
Green Onions
Cilantro
Sour Cream

Tortilla Soup

This recipe was given to me by my friend Janet. She raged about it for a month and so I finally had to try it.

• 2 (15-ounce) cans black beans
• 2 (15-ounce) cans Mexican stewed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can black olives, halved
• 1 bag frozen corn or 1 can corn
• 1 cup salsa
• 1 small can chopped chili peppers
• 3 large chicken breasts

Put all the ingredients in a crockpot. Cook on low for 8 hours. After it is cooked, shred the chicken. Garnish bowels with tortilla chips, cheese, and sour cream.

Moroccan Lentil Stew

Josh and I have been trying to make time to try some new recipes. The other night we decided to try this recipe out and, though I was skeptical at first, it turned out to be wonderful.

Makes 6 servings
Preparation time:10 minutes

Cooking time:about 25 minutes

• 1 tablespoon olive oil
• 1 medium chopped onion
• 3 cloves minced garlic
• 1 (28-ounce) can no salt added or regular petite diced tomatoes
• 2 (19-ounce) cans lentil soup (such as Progresso)
• 1(15-ounce) can rinsed reduced-sodium garbanzo beans
• 1/2 cup raisins
• 2 teaspoons cinnamon
• 1 1/2 teaspoons cumin
• 1/2 teaspoon crushed red pepper
• 6 tablespoons nonfat Greek yogurt

Heat oil in a large pan on medium. Add onion;cook 3 minutes or until softened. Add garlic; cook 1 minutes, stirring constantly. Stir in tomatoes, soup, garbanzo beans, raisins, cinnamon, cumin and red pepper. Bring stew to simmer on medium-high; stir occasionally. Reduce heat to medium-low and simmer, uncovered, 20 minutes or until liquid is reduced and sauce has thickened, stirring often to prevent sticking; serve. Garnish each serving with yogurt.

Josh and I took out the onion and the raisins and added zucchini and summer squash. We ate it with flat bread, spinach salad, and couscous.