Sweet Potato Chili and Gluten-Free Cornbread

1 1/2 cups dried pinto beans (or any other beans)
2 tablespoon extra virgin olive oil
1 medium diced yellow onion
5 cloves garlic, minced
1/2 teaspoon ground cumin, to taste
up to 1/4 teaspoon ground cayenne
Three 15 oz cans of Trader Joe’s Fire Roasted tomatoes with green chilies
2 sweet potatoes, peeled and diced very small
Approximately 2 cups chicken or vegetable broth, more only if needed

Crock Pot Version:

Soak the beans overnight. In the morning, cook the onion and garlic with the olive oil. Then throw everything in a crock pot on low for the day.

But I busted my crock pot. So I did this instead:

1. Soak the beans overnight. Wake up late and scramble to throw them in a large pot, covering them with extra water and cook them on medium until they’re soft. The water should be mostly gone by now; if not, drain most of it out. Or you can buy a can or two of beans, if you prefer.

2. In a small pan, add the olive oil and onions; cook until tender, then add the garlic and other spices and cook for another minute or so. Throw those all in the large pot of beans.

3. Add the tomatoes and sweet potatoes. (Note: The smaller you dice the sweet potatoes the less you’ll taste them, making it more likely your 10 year old will approve of their inclusion in his chili. Also, the faster they will cook.)

4. Add enough broth to get the consistency you’d like. Cook until the sweet potatoes are tender (about 30 minutes if diced small).

Gluten-Free Skillet Cornbread

This is a traditional recipe, grainier because it lacks any flour. In the original recipe, it lacked any sweetener but what fun is that?

2 cups 100% organic cornmeal
2 cups whole milk or buttermilk
2 teaspoons of salt
1 teaspoon baking soda
2 eggs
3 tablespoons honey
2 teaspoons organic shortening (butter might also work)

1. Around the time you start the beans (or several hours before you start the chili), mix the cornmeal and milk or buttermilk and let it sit. This seems to soften the grain a bit, making it a lighter texture. You could even soak the cornmeal overnight.

2. Once the sweet potatoes are cooking, preheat the oven to 450 degrees. Put the shortening in a 9 inch cast iron skillet and place it in the oven to melt it.

3. Add the salt, baking soda, eggs and honey to the batter and mix well.

4. When the shortening is melted, spread it as evenly as possible around the pan and pour the batter into the skillet. Cook for 30 to 40 minutes, until top is golden brown and a fork comes out clean. Top with lots of homemade butter!