Healthy Black Bean, Sweet Potato and Quinoa Chili with Smoked Chipotle Cream

chiliHappy New Year Ski Boots in the Kitchen fans! What a wonderful holiday season of eating it was… and now my pants are feeling a little tight. Seems like people all over have been making New Years resolutions to eat healthier and exercise more (the gym parking lot has been pretty full lately) But why not eat yummy food that’s both healthy and tastes good? New Years resolutions don’t mean giving up everything you love. This healthy (and easy) chili is vegetarian (can be vegan if you skip the Chipotle cream) its loaded with flavor and is a perfect alternative to meaty (calorie packed) classic chili (which I also love!) This recipe is from Ambitious Kitchen – I hope you enjoy! I’m looking forward to sharing all my holiday recipes with you soon!

Black Bean, Sweet Potato and Quinoa Chili with Smoked Chipotle Cream
  • 1 teaspoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced small
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • pinch of nutmeg
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon Smoked Chipotle Tabasco sauce (I used Cholula because I didn’t have Chipotle Tabasco)
  • salt, to taste
  • 1 can (15.5 oz) low-sodium tomato sauce
  • 2 cups cooked quinoa
  • 2 can black beans (15.5 oz), drained
  • 4 cups low-sodium vegetable stock, plus more to thin if desired
  • 1 large sweet potato, peeled and diced into small cubes
  • For Chipotle Creme:
  • 1 cup plain greek yogurt
  • 2 teaspoons Smoked Chipotle Tabasco sauce (Again I used Cholula)
  • 1/2 teaspoon honey
  • 1/4 teaspoon dijon mustard
  1. Heat the olive oil in  a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.
  2. Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.
  3. Make the smoked chipotle yogurt combine tabasco sauce, honey, and dijon mustard in a medium bowl.
  4. Spoon chili into bowls and add yogurt sauce on top.

Scalloped Yukon Gold and Sweet Potato Gratin

This is one of my holiday staples. I made it for Christmas last year and Thanksgiving this year. I love scalloped potatoes of any kind but this combination of sweet potatoes and fresh herbs is so delicious! I got this recipe from an old Bon Appetit magazine back in 2008. Its a huge crowd pleaser, simple and bound to be a hit at your next gathering! Enjoy!

Scalloped Yukon Gold and Sweet Potato Gratin (Click for Printer friendly version)


  • 1 1/2 pounds medium Yukon Gold potatoes
  • 1 1/2 pounds medium red-skinned sweet potatoes
  • 2 cups heavy whipping cream
  • 1/4 cup (1/2 stick) butter
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh Italian parsley
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh sage
  • 1 tablespoon minced fresh thyme
  • 1 1/2 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 1/4 cups (packed) coarsely grated Gruyere cheese (I used Jarlsberg)

Working with 1 Yukon Gold potato at a time, peel then cut into 1/8-inch-think rounds and place in a bowl of cold water. Repeat with Sweet Potatoes. (I used my cuisnart to cut the potatoes, a mandolin or sharp knife will also work)

Combine cream, butter, and garlic in medium sauce pan bring to a simmer (this will boil over so make sure to watch it… I forgot this..) Remove from heat. Mix all herbs in small bowl. Mix salt and pepper in another small bowl.

Preheat oven to 400 degrees. Butter a 13x9x2 inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish using your hands to spread evenly. Sprinkle with half of salt and pepper mixture, half the herb mixture and half the cheese.

Repeat process with remaining potatoes, salt and pepper, herbs and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. Cover tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of the liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.

Serves 12. This can be made 6 hours ahead of time. Cover with plastic wrap and chill until you are ready to bake.

In between cooking, baking and eating, Jake and I went out for a few runs.

We rounded off our Thanksgiving meal (and our belly’s) with Uncle Jay’s Cheesecake. YUM!