Hey team ... hope everyone had a great weekend. I must admit mine was wonderful food wise ... we ate red meat for the first time in 3 weeks on Sunday and it was a 1 1/2" thick organic filet cooked on the grill ... YUM-O!! I will also admit my tummy was happy, then a bit confused ... but I'm sure it will come around as I ease back into meat a few times a week!
The weekend was a mix of Daniel and Makers so we could finish up all unused groceries from the Daniel and go full on Makers as of today. I won't bore you w/ mixed menu details, but today will start all Makers Phase 2. Began w/ my smoothie w/ goats milk and keifer ...
Jen, here is the recipe for the yummy Chili I posted ... sweet and heat ... it's so good. Adjust as needed on beans according to what we can have on this phase, haven't checked it for where it would fall on the Makers Plan.
Chipolte-Kissed Bean and Sweet Potato Chili
1 tablespoon evoo, water or broth
1 med. yellow onion - chopped
1 med. red pepper - seeded/chopped
1 large garlic clove - minced
1 tablespoon chili powder - to taste
1 1/2 # sweet potatoes - peeled/cubed
14 1/2 oz. crushed tomatoes
15 oz. canned kidney beans - rinsed/drained
1 1/2 C. water
Salt - to taste
1 tablespoon canned chili peppers -- Chipolte in adobo sauce
In large skillet saute on, pepper & garlic in oil or substitutes, cover and cook until soft, about 5 min. Stir in chili powder and cook 30 seconds, add sweet potatoes and stir to coat w/ spices.
Transfer mixture to 4 - 6 quart slow cooker (crock pot or dutch oven) and add beans and tomatoes. Season w/ salt, cook on low for 6 - 8 hours.
Add chipoltes just before serving. *I take my chipolte peppers out of can and pulse in food processor, put in canning jar and keep in refrigerator to use in this and that*
**evoo = extra virgin olive oil
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