Randoms and a Soup Pot

One of my favorite things? Opening the fridge and seeing clean, empty space. Obviously I love opening the fridge and seeing a leftover bit of something tasty or a brand new bottle of carrot juice, but there’s nothing soothing about a fridge that’s  brimming with random (highly perishable) impulse purchases, and an array of two-bite portions of every meal from the week. The fridge is at once my favorite and most reviled corner of my home. One solution to this frequent problem is S.O.U.P (Save Our Unattended Produce) more commonly known as just “soup.”

As much as it pains me to post soup adventures back-to-back, I’m really more motivated by making space in the fridge for some rather exciting projects in the coming week. The primary inspiration for this concoction was sweet potato, black beans and sour cream (all of which had begun to haunt me every time I innocuously opened the fridge for milk or butter.) Time for chili!

With sweet potatoes, black beans, tomato, cannellini beans, chicken sausage, and lots of garlic, this soup is a perfectly healthy cold weather pick-me-up. Feel free to garnish simply with avocado and chopped scallions, or more intensely with sour cream, shredded smoked cheddar and tortilla chips. It’s up to you! I recommend using whatever you have on hand because what the heck, it’s a new year which means out with the old (produce) and in with the new… (produce?)

Sweet Potato Black Bean Chili

Ingredients

Olive Oil

1 Red Onion, diced

2 Spicy Chicken Sausage Links (casings removed, roughly shredded)

5 Garlic Cloves, minced

1 Jalepeno Pepper, diced

2 Sweet potatoes, peeled and diced

1 14oz. can Diced Tomatoes (without salt) in their juice

1 14 oz. can Black Beans

1 14 oz. can White Cannellini Beans

1 C Dry Red Wine

2 C Low Sodium Chicken Broth

1 T Dried Oregano

1 tsp Cumin

1 tsp Coriander

¼ tsp Cayenne Pepper

S+P to taste

Directions: In a large pot, heat a small amount of olive oil on medium heat with the diced onion and sausage until the sausage is browned and the onion soft. Add the minced garlic, jalepeno, and sweet potato and cook until garlic is fragrant (1-2 minutes.) Add remaining ingredients and bring to a boil, then simmer until sweet potato is tender (approx 30-40 minutes.) Serve garnished with sour cream and scallions or sliced avocado.

2 thoughts on “Randoms and a Soup Pot

  1. Pingback: Another Post About Sweet Potatoes! | The Incuisition

  2. Pingback: Spring Cleaning / Potato Salad | The Incuisition

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