Spicy Chipotle Bean and Corn Chili

Spicy Chipotle Bean and Corn Chili

Considering I just finished the last of the portioned out meals I had in my freezer of this soup, I figured it was time to post this amazing, and incredibly spicy recipe.  I got the inspiration for this dish from the same dried beans I used in my Curried Pumpkin Bean Soup with Kale, but since I purchased black beans I wanted to make something with more of a southwest flavor.  I had never cooked with chipotle peppers in Adobo sauce before, but I had a can in my pantry and remembered hearing Rachel Ray many years ago, go on and on about their amazing smoky flavor and how it can change the whole feel of a dish.  I don't remember her saying that they are extremely spicy however, so if you are not someone who likes your food to burn a little then you could definitely leave them out and replace them with some smoked paprika or a different type of pepper.  The greatest thing about this recipe, is that it is literally the most clear cut "throw everything into the pot, cover and wait" concoction I have ever made.  I don't think I even stirred the soup once, since I left the house to take my daughter to a birthday party all afternoon the day I made this.  I just stirred together all of these amazingly healthy ingredients together in my crock pot, turned it up to high and walked away.  And about six hours later, dinner was ready.  My favorite way to eat this is with a generous heap of plain Greek yogurt (about 1/3 cup per cup of chili), but it would also make a fantastic dip, especially as part of a layered dip for a party perhaps, or on top of nachos.  It made a lot as well, so I had many meals individually portioned out in my freezer which is fantastic on a cold rainy day like today.  Now I will just have to make myself another batch!

Southwest Salad with Avocado Lime Dressing

Southwest Salad with Avocado Lime Dressing

Sometimes a simple dinner is exactly what is needed at the end of a long day.  The night I made this I was cooking only for myself, but I wanted something healthy and satisfying.  I just didn't want to spend more than 10 or 15 minutes in the kitchen preparing it.  I had eaten the same salad mix in a bag a few days before and although I liked the ranch style dressing that came with it, I wanted to make something I knew would be not only more nutritious, but more flavorful as well.  So I got rid of the dressing packet and got out some fresh ingredients from my fridge and whipped up this delicious meal.  Because the salad base is mostly cabbage and kale it held up well with the creamy avocado dressing and honestly tasted just as good, if not better, as leftovers the next day for lunch.  I know that corn is not the most nutritious "vegetable" and has been vilified in the news recently as a contributing factor to high spikes in blood sugar, but I wanted some carbs in my salad and I figured organic corn was a decent pick. I added black beans for protein, although cut up chicken or salmon would have worked as well.  The secret is in the dressing, which tasted so creamy you would think it is bad for you, but it is just the perfection of an avocado adding healthy fats and flavor to a delicious dinner salad.