Wednesday, October 20, 2010
Black Bean Mole Chili, Tri-Potato Skewers with Cilantro Garlic Marinade
Camping was the name of the game for us Tuesday night. I personally, am only into it for camp cooking! Since it's a breezy 40 degrees here at night, chili sounded like a great, comforting dish. Prep ahead time is key to keeping things easy.
Mole is a pretty generic name for a Spanish style sauce with peppers being a common factor. Chocolate, or cocoa is commonly used (although not every time) but my favorite kind of mole contains just that.
Rich and thick black bean chili with red bell peppers, jalapenos and garlic, slow simmered over the fire with cocoa, tomatoes, cumin and other spices.
Black Bean Mole Chili
2 tbl canola oil
1/2 white onion, large dice
1/2 green pepper, large dice
1/2 carrot, small dice
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 tbl chili powder
1 tsp dried oregano
1 1/2 tsp cumin
3 tbl cocoa powder
1 1/2 tbl organic brown sugar
2 tbl tomato paste
1 cup vegetable broth
1-15 oz can black beans, UNdrained
1-15oz can diced tomatoes
salt to taste
2 tbl cilantro, minced
In a large stock pot, heat the oil and saute the onions, carrots and bell peppers for 10 minutes until soft and fragrant. Add the garlic and jalapeno and saute for 3 more minutes, until the garlic starts to release some fragrance. Add the chili powder, oregano, cumin, cocoa powder and brown sugar. Stir to allow the spices to toast for 2 minutes. Add the tomato paste and stir to combine. Add the vegetable broth and deglaze, scraping the bits off the bottom of the pot. Add the black beans and tomatoes and bring to a boil. Reduce to a simmer and cook for 3o minutes. Season with salt and garnish with cilantro.
Tri-Potato Skewers with Cilantro Garlic Marinade
1 large yukon gold
1 large red skin
1 medium sized sweet potato
1/4 small red onion, rough chop
2 garlic cloves, smashed
1 tbl sea salt
1/4 bunch parsley
1/4 bunch cilantro
Juice from 1 lime
1/4 cup extra virgin olive oil
Preheat the oven to 400. Lay all three potatoes in the oven, right on the rack and bake for 25 minutes or until tender. Cut into large chunks.
In a blender combine the remaining ingredients and puree until smooth.
Toss the marinade with warm potato chunks and let saturate for 4 hours.
Place equal amounts of each potato on metal skewers and grill.
*If using wood skewers, soak them in water for 30 minutes prior to grilling to prevent the skewers from burning on the grill.