Sweet Potato Chili and Buttermilk Cornbread

There are seasonally correct things to be doing right now on this late spring eve.

... hanging clothes on the line to dry

...watching the kids play in the yard 

...preparing and planting a garden

...fertilizing the lawn

Eating chili and cornbread for dinner, though not compellingly springlike, used up what I had in the fridge, was cheap and something everyone loved to gobble up.

That kind of dinner, friend, is always in season.

Sweet Potato Chili and Cornbread

(Spilling the Beans by Julie VanRosendaal and Sue Duncan)

Canola or Olive Oil

1 med onion, small dice

1 red pepper seeded and diced

4 cloves garlic, minced

1 med sweet potato, peeled and cut in 1/2 inch dice

28 oz can diced tomatoes

1 19 oz can black beans (I used navy beans)

1 19 oz can red kidney beans

1 1/2 c chicken stock or 1 bottle of stout 

1 Tbsp chili powder

1/2 tsp chipotle chili powder (optional)

1 Tbsp maple syrup or brown sugar

1 lime juiced

2 tsp cumin

1/2 tsp salt

In a large, heavy pot, heat oil over med-high heat.

Add red pepper and onion.   After about 5-8 minutes, add garlic.

Cook another minute.

Add sweet potato, tomatoes, beans, stock, chili powder, maple syrup, lime juice, cumin and salt.

Bring to a boil and then reduce to a simmer.

Simmer chili at leas 30 mins.  Serve hot with cornbread.

Buttermilk Cornbread

1/2 cup canola or olive oil (I have used melted butter here too and it's great)

2 eggs

1 1/4 cups buttermilk

1/2 C yellow cornmeal

3/4 C whole wheat pastry flour

3/4 C AP flour

scant 1/3 C sugar

1 Tbsp baking powder

1/2 tsp salt

Preheat oven to 350.

Grease a 9 inch square baking dish.

In a large bowl, whisk together oil, eggs, and buttermilk.

Add cornmeal, flours, sugar, baking powder, and salt.

Whisk well.

Pour into pan.

Bake for 20-30 mins or until golden and a tester comes  out clean.

A Very Fragrant Butternut Squash and Zucchini Chili

I have a very pretty little row of butternut squash in my kitchen that keeps getting longer. I thought I had a bumper crop of chard but my squash shocked me even more. Last night, I held a zucchini in one hand and a squash in the other and was trying to decide what to do with them. With a few simple ingredients and about 10 minutes of chopping and peeling I had a very delicious smelling chili simmering.

With the nights starting to get a little cooler and a large crop of squash and zucchini, I know this chili will be making several more appearances at our supper table.

Fragrant Butternut Squash and Zucchini Chili

(adapted from Mollie Katzen's Vegetable Haven)

1T Olive oil

1.5C Chopped onion

1 t Salt

1 t cumin

1/4t cinnamon

4-5 cloves garlic, crushed

1T Chili powder

1C Vegetable stock

1 Butternut squash, peeled and chopped 1 inch dice or so

1-2 Zucchini, chopped 1 inch dice or so

-2 limes, juiced

1 28oz can beans (I used red kidney but I imagine any would be delicious)

1.Heat oil in a dutch oven or pot. Add onion, salt, cumin, cinnamon and chili powder. Cook over low heat until onions are soft. About 10 minutes. Stirring frequently.

2. Stir in garlic and cook another 5 mins.

3. Add stock and squash. Cook 15 mins covered at med low heat.

4. Add zucchini, lime juice, and beans. Cook for 5-10 more mins.

5. Taste and season to your liking with more salt and pepper.

*top with pumpkin seeds, marinated tofu, minced cilantro or whatever else sounds good.