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dining out
Chili for a cold night in Queens
On crisp winter days when the wind
blows cold, warming up from the insideout
with hearty comfort foods can feel
like a worthy solution. From chili to cornbread,
fl avorful and fi lling foods prepared
without an overload of ingredients certainly
can provide a feel-good boost on
chilly evenings.
Chili, a classic wintertime favorite, can
be taken to the next level with a few tasty
additions. Make a spicy version by mixing
in bacon, sweet potatoes and a chopped
jalapeno pepper for a quick warm-up.
To make this heart-warming recipe
stand out from a crowd, Circulon
Symmetry Chocolate Cookware provides
dishwasher-safe, premium nonstick
cookware for easy cleanup and food
release that slides right off .
Find more information and comforting
family-favorite recipes at circulon.com.
Sweet Potato and
Black Bean Chili
Prep time: 30 minutes
Cook time: 60 minutes
Servings: 6
• Circulon Symmetry Chocolate 5.5-
Quart Casserole
• 6 slices thick-cut smoked bacon,
chopped
• 1 pound sweet potatoes, peeled and
diced into 3/4-inch pieces
• 2 medium onions, chopped
• 1 jalapeno pepper, seeded and fi nely
chopped
• 5 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground chipotle pepper
• 2 cups chicken broth
• 1 can (14 1/2 ounces) no-salt-added
fi re-roasted diced tomatoes
• 1 can (15 ounces) no-salt-added black
beans
• 1/2 cup quick-cooking barley
• 1/2 teaspoon salt
Heat casserole over medium heat. Add
bacon and cook until browned and crisp,
about 7-8 minutes. Using slotted spoon,
transfer bacon to paper towel-covered
plate.
Reduce bacon fat in casserole to 2 tablespoons
and return to stove over medium
high heat. Add sweet potatoes, onions
and jalapeno pepper; cook, stirring occasionally,
until onion is slightly soft ened,
about 5 minutes.
Add garlic and cook 1 minute. Stir in
chili powder, cumin, oregano and ground
chipotle; cook until fragrant, 15 seconds.
Pour in broth, tomatoes, beans and barley;
reduce heat to medium-low, cover
and simmer until sweet potatoes are tender
and barley is cooked through, about
20 minutes. Remove from heat and stir
in bacon and salt; let stand 15 minutes
before serving.
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