chipotle

Chipotle Chocolate Chili with Baked Polenta

April 14, 2014 by Erica

Chipotle Chocolate Chili with Baked Polenta

So much for seasonally-appropriate meals.

Maybe I should be posting light dishes filled with tender spring vegetables, but this right here is called a chili craving that doesn’t care about the temperature. And I have to share it with you because it’s just so tasty! Plus I’m sure there’s still a spring chill in the air for some of you out there.

For some reason, I had the intense desire to make chili last week. Or maybe it was the intense desire to eat chocolate for dinner? Either way, this chili was born. And as luck would have it, the skies really clouded up before I had the chance to take these pictures. Sigh. Well, I guess you weren’t going to eat chili on a sunny day anyway, were you?

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Chipotle Honey Sweet Potato and Black Bean Salsa

January 6, 2014 by Erica

Chipotle Honey Sweet Potato and Black Bean Salsa

Betcha didn’t think I’d have a recipe for you today, did ya?

I’m as surprised as anyone. But I’m also happy to be back in the kitchen so I can share some more healthy recipes with you.

Chipotle Honey Sweet Potato and Black Bean Salsa

I love the holidays, and I definitely feel recharged after taking a nice long vacation and spending time with family. Buuut I have to say I’m also glad to be getting back to my normal routine, a.k.a. not eating my weight in cookies every day of the week. I love eating cookies! But after a while, my body begs for a break.

And if that break comes in the form of chips and salsa? I’ll take it.

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Chipotle Butternut Squash and White Bean Dip

November 6, 2013 by Erica

Chipotle Butternut Squash and White Bean Dip

We got our first snow of the season yesterday. I woke up in the morning, changed into my running clothes, and looked out the window… uh ohhh. WHY is the ground covered in 4 inches of snow?! I am not much of an outdoor runner when it’s slippery outside. I took about 10 steps before I went back in, changed into shorts, and went to the gym to run on the treadmill.

First treadmill run of the season in the books! It’s gonna be a loooong winter.

As a side note, our neighbors still had their sprinklers on. What?!

Chipotle Butternut Squash and White Bean Dip

I’m clearly not thrilled about the quick transition to winter that we’re having around here, but it does mean I get to roast butternut squash to my little heart’s content. Our apartment is already freezing, so I’m a happy girl when the oven is on. I’ve already posted a few butternut recipes so far this fall, and I’m showing no signs of slowing down. This is just the most recent way I’ve been getting my fix.

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Chipotle Honey Mashed Sweet Potatoes

March 20, 2013 by Erica

Chipotle Honey Mashed Sweet Potatoes

Guess what kind of food I have for you today?

Sweet potatooooooes!

Sometimes I’m so predictable.

BUT not just any sweet potatoes. Creamy mashed sweet potatoes with a kick of chipotle and a drizzle of honey. If you only eat sweet potatoes once in your life, make sure they’re these ones.

Chipotle Honey Mashed Sweet Potatoes

Side note, does anyone know how to take a good picture of mashed potatoes? If I could have a guest photographer for all future mashed potato posts… that would be great.

Anyway, I’m kind of obsessed with the combination of chipotle/honey/sweet potato that I first came across in these tacos (my favorite!) from Naturally Ella. It’s good in everything! Well, that might be an exaggeration. But if I’m ever wondering what to do with some leftover sweet potatoes, that flavor combination always comes to mind.

These potatoes would be great with a pork chop and a side of green veggies… or just scooped straight out of the serving bowl (not that I would know anything about that!). I was also thinking of using them as a bed for a cauliflower steak with some sort of veggie gravy, which is probably what I’ll do next time. So many possibilities!

In other news, guess what I have for you tomorrow? Just a little sneak peak:

Coffee & Quinoa

And there won’t be any sweet potatoes in them, I promise.

Although, truth be told, I might choose these sweet potatoes over cupcakes if I had to make the choice… yep, there’s a very good chance that I would. Luckily no one in their right mind would make you choose between those two things. That would just be cruel! I’ll take sweet potatoes AND cupcakes, please.

Chipotle Honey Mashed Sweet Potatoes

5.0 from 1 reviews

Chipotle Honey Mashed Sweet Potatoes

Hands-on time

5 mins

Cook time

50 mins

Total time

55 mins

Author: Erica

Yields: 4

Ingredients

3 lbs sweet potatoes (about 3 large sweet potatoes)
2 Tbsp butter or Earth Balance
2 chipotle chili peppers from a can of chipotle chilies in adobo, minced
1 Tbsp adobo sauce (from the can of chipotle peppers)
2 Tbsp honey
¼ tsp kosher salt

Instructions

Preheat oven to 400. Scrub sweet potatoes and pierce several times with a fork. Bake until very soft when squeezed with an oven mitt, about 50 minutes.
Scrape the sweet potato flesh into a large bowl and discard the skins. Add remaining ingredients and beat with a hand mixer (or mash by hand) until thoroughly combined.
Serve hot!

Notes

Inspired by Eat, Live, Run.

Chipotle Black Bean Dip

January 7, 2013 by Erica

Last week, as I was writing Friday’s Bachelor cupcake post, I realized something terrible.

Tonight = Bachelor season premier.

Tonight also = National championship bowl game.

Uhhhhh ohhhhh.

Let’s just say that this is Nate’s and my first “bowl season” living together. (Did not know that was a phrase until last week.) Sure, we’ve been together for many football seasons, but shit got real once my TV was also his TV.

There is football on ALL THE TIME.

I actually forced him to watch multiple episodes of Honey Boo Boo on New Year’s Day, just so we could take a break from football. Believe it or not, Honey Boo Boo was a compromise. What we were not doing was watching The Best Exotic Marigold Hotel, which sat on our coffee table for 5 whole nights before I gave up and returned it to Redbox, unwatched.

The Bachelor doesn’t even stand a chance.

Yay football.

OK, I don’t really hate football; it’s just the crazy frequency of games recently. (And don’t even remind me about that March Madness thing coming up…)

One thing that all these bowl games are good for, though, is experimenting with new recipes on unsuspecting taste testers. Enter: a new bean dip!

There have been many bean dips on here lately, and I’m basically just hoping that you love bean dip and all his hummus cousins as much as I do. This one, made with black beans, is much different than my hummus recipes, and much more appropriate to serve to a living room full of hungry football fans. It tastes like classic football food without having any cheese, has a little kick to it, and is unbelievably quick and easy to make.

Making this bean dip tonight: Mandatory. Making your boyfriend watch The Bachelor instead of the bowl game: Optional.

Chipotle Black Bean Dip

Serves 6

Ingredients:

2 cans low-sodium black beans, rinsed and drained (or 3 cups cooked black beans)

2 Tbsp olive oil

juice of 1 lime

1 vine-ripened tomato, roughly chopped

1 large clove garlic, peeled and roughly chopped

1/4 onion, roughly chopped (I used white, but yellow or red onion would also be good)

2 chipotle chilies from a can of chilies in adobo

1 tsp adobo sauce

1/2 tsp cumin

1/4 tsp kosher salt

chopped cilantro for sprinkling

tortilla chips or veggies for serving

Instructions:

Add all ingredients to a food processor and process until smooth. Transfer to a serving bowl and sprinkle with chopped cilantro. Easy peasy!

This dip keeps in the refrigerator for several days, and will become firmer when cooled.

Enjoy!

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