Tag Archives: chili

Sweet Potato + Black Bean {Beer} Chili

12 Jan

sweet potato black bean chili jewhungry blog

I’m writing this post from several thousand feet in the air as I am on a plane bound for LA, my family’s future home. This is just one of many little incidences that are screaming, “Sh*t’s getting real! Pay attention!” We are T minus 6 months away from our big family change and I’m really starting to feel it. I notice when I’m hanging with close friends or dear colleagues here in Miami, that I keep telling myself to soak it all in; pay attention to them as well and keep building these relationships. I tell myself that, no matter how overwhelmed or busy I might become once the move happens, I will need these faces and these friendships more than ever. It’s so hard to attempt to be present when half of me is already 8 months in the future wondering how I’m gonna do this.

So here I am, on a flight, which I’ve paid WAY too much money for internet usage on but I’m only 2 hours in with 3.5 hours to go so that $7 for one hour of Internet seemed worth it. Have I mentioned I hate flying? I LOVE travel. I hate flying. Maybe one day I’ll open that wound and talk about why I hate flying but for now I’m feeling way too vulnerable. Therefore, I will instead tryto focus on finding my “happy place”. I do this on every flight. If I can’t sleep or get lost in a book or there’s no movie playing, then it’s up to me to take my mind off the fact that I’m in the air, which , after ALL the dang travel I’ve done you’d think I’d be used to by now but I’m not. I once sobbed like a wee baby out of pure fear while flying over the Alps on my way to Italy (did I mention I was 19 at the time?). I’ve been known to grab onto the hands/arms of complete strangers while going through rough turbulence as my fear is that intense. For several days before a flight, I get into a bit of a dark place as my fear and anxiety start to take over a little bit. But, I’m proud to say, that even with all this fear of flying, I still get on the G. D. plane. What gets me through is a lot of praying and a lot of “happy” list making. My “happy” list is exactly as it sounds; a list of things, big or small, that make me happy. I don’t usually include the obvious things like my beloved daughter and husband because, well, if it’s not obvious by now that they are number one on that list I got some ‘splainin’ to do.

So here’s my latest list of the most recent top 6 items making it to my “happy” list. I hope y’all have a great week. Sending love and Bloody Mary’s from 10,000 feet. xox

Happy List:

1. Le Creuser/This American Bite/My first win – If you follow Jewhungry on Facebook, you might have seen that I won the 2013 Most Inspiring Recipe contest being hosted by Yosef over at This American Bite. I’m not sure who nominated me but it shockingly wasn’t myself and even more shocking? I won! I’ve never won anything before so that fact that I won a recipe contest still blows my mind PLUS the fact that I won a 5 qt. Le Creuset Dutch Oven! I’m still so grateful/excited I could pee a little.

2. The hubby and I saw The Secret Life of Walter Mitty on my last day of winter break. We were exhausted and a little vulnerable due to the fact that the kiddo had a bout of sleep-regression, which I’m happy to report is no longer an issue. We were hoping to see a “feel good” movie and this one absolutely fulfilled our expectations. Go see it. You will not regret it.

3. It dipped down into the 40s last week in Miami. I made potato leek soup. We pulled out the down comforter, put on a movie and snuggled on a school night. ‘Twas awesome.

4. I signed on the dotted line and hired a real life designer, Sara Bee Jensen, to upgrade the blog. She’s super talented and inspiring. I “met” her through my girl Maggie over at The Rural Roost. Sara redesigned Maggie’s site and the work was so beautiful I knew I needed to get over myself and hire her. For inspiration, Sara asked me to make a board on Pinterest of colors, fonts, textures, styles that inspire me. I had so much fun with that I can’t even describe it. It was like a creativity high. It also is very clear to me that I shouldn’t fight it anymore, I love neon pink. Thank you Miami.

5. Collaborations are coming. More cooking. More opportunities. It’s such an honor and such a privilege. Gets me giddy just thinking about it.

6. Beer in food.

sweet potato black bean chili

Sweet potato black bean chili Jewhungry blog

sweet potato black bean chili jewhungry blog

Sweet Potato + Black Bean {Beer} Chili

4 Tbsp of olive oil
2 Sweet potatoes, peeled and chopped small
1 Medium purple onion, chopped
3 Cloves of garlic, diced
1 Orange, yellow or red pepper, chopped
1 Bottle of beer
2 Cans of diced tomatoes
1 Can of black beans
1/2 a Cup of frozen corn
2 Tbsp Cumin
Kosher salt
Juice of half a lime
Handful of cilantro. Chopped
Cheddar cheese
Sour cream

Before the toppings

Before the toppings


Place oil in a large stock pot over medium heat. Place onions in pot and sauté for about 3 -4 minutes or until translucent. Add the garlic and sauté another minute. Next, add the peppers and sauté for another 2 minutes. Add sweet potatoes, cumin, salt and pepper and sauté for roughly 5 – 6 minutes or until sweet potatoes start to turn a bit golden.

Once you’ve sautéed your veggies and spices together and they’ve become nice and fragrant, add the entire contents of the beer (aside from the obvious sips you’ve taken to “test” it out. If you don’t want to include beer, feel free to deglaze with 2 cups of veggie broth instead). Stir the veggies and beer and let sit for a minute. Next, add your canned tomatoes and beans. I do not strain my beans but that’s up to you. Mix all together. If you want more of a “soupy” chili, add a cup of water. Let the chili simmer on low for about 10 – 12 minutes, stirring occasionally making sure to taste along the way to adjust seasoning to your liking. After 10 – 12 minutes, add your frozen corn and a hit of Sriracha, stir and continue to let simmer over low heat for another 10 – 12 minutes. After a total of 20 – 25 minutes of simmer time, check your sweet potatoes for softness. If potatoes are still a bit hard, let sit another 5 minutes or so until desired softness. This will vary depending on how small you chopped your potatoes.

Once chili is almost done, go ahead and squeeze the juice of half a lime in there to give it a hit of acid. Scoop completed chili into bowl and top with your favorite fixin’s (or “toppings” for you Yankees), which is my favorite part of chili.

Ahh yes, the fixin's.

Ahh yes, the fixin’s.


30 Jan

So the tebit turned out pretty decently actually.  Here’s the thing, how in the world are you supposed to NOT have mushy rice when its been in a Crockpot for 6 hours?!  Anyway, because my husband grew up with any kind of Osem or Lipton kosher soup mix as flavoring, he has a need for salt that is a little unhealthy so I tend to not use too much salt when I cook but this could have used just a little more flavoring.  We will, however, have leftover tebit FOR DAYS.  I mean this is like apocalypse food.  What was I thinking? I cooked WAY too much of it and our sweet new friends who came over for dinner ate some of almost everything, but she is a tiny little Brazilian so I think the good ol’ Ashkenazi shabbat may have been too much for her.  I mean, who doesn’t eat corn/pickle salad (which, by the by, was DELICIOUS!)  I also ended up making a quick little mushroom dish as my mushrooms were a solid 12 hours away from being unusable and it was the perfect side.  It went a little something like this:

1 carton of sliced button mushrooms
3 shallots, sliced into rings
1 clove of garlic, chopped
Margarine (for sautéing, use to your discretion) – I use Earth Balance
Handful of bread crumbs
Chopped parsley for garnish

Sautee sliced mushrooms for 1 minute until soft.  Add garlic and shallots and sautee for another 2 -3 minutes until aroma is so tasty you want to reach in and eat right then.  Turn off eat and add bread crumbs to the skillet, stir until well combined.  Pour into serving dish and garnish with parsley.

I also made my standard “Oh crap, I have to make shabbat lunch as well” bean and beer chili, which is delicious and nutritious!

Bean and Beer Chili (adapted from Rachael Ray’s Veggie Chili)

2 Tbsp olive oil
2 yellow onions – chopped
3 cloves of garlic – chopped
1 green pepper – finely chopped (I hate big pepper chunks in my chili/soup)
1 bottle wheat beer of your choosing (this week I used Key West Sunset Ale)
1 can black beans
1 can red beans
1 can garbanzo beans
1 can diced tomatoes
1 can corn
Cayenne pepper
Kosher Salt
Frank’s Red Hot Sauce (I will soon devote an entire post to Frank’s, which I think is the end-all-be-all of hot sauces)
2 green onions – chopped
Sour Cream
Sharp Cheddar or Monterrey Jack cheese – shredded

Heat oil in large stock pot on medium heat.  Sautee onions until translucent.  Add green pepper and garlic and sautee for another 2 minutes or until green peppers are soft. De-glaze pot with full can of beer (I recommend sampling the beer first, you know, to make sure its good and stuff).  The alcohol will burn out and you will be left with a nice, hearty beer flavor.  If you are not interested in the ‘beer’ portion of this chili, you can omit and use vegetable broth instead.  Add all your beans, the corn and can of diced tomatoes.  Season with cumin, cayenne, salt and pepper making sure to taste as you go and adjust; remembering of course that you can always add but taking away is a whole other story.  Finally, add some Frank’s to help dial-up the heat to your liking.  Let simmer on low for about 30 minutes so beans cook.  Top with shredded cheese, dollop of sour cream and green onions and enjoy hot!

(pictures, left to right: Tebit in the bag, zucchini kugel, one big happy family of shabbat meals)

Must kosher folks usually go dairy for shabbat lunch, or really any lunch for that matter, so you don’t run the risk of boxing yourself in to having to wait 3 – 6 hours to digest, as the halakha calls for, when eating meat (the hours you wait usually depend upon your family tradition.  My husband grew up waiting 6, which is kind of absurd so I wait 4 to 5.  Also, to be fair, I’m pretty sure the laws of waiting are not from the Torah but actually Rabbinic) for so the chili is a nice way to get some protein but not box yourself in from having a nice little midday snack of well, anything dairy related.  However,  we didn’t even end up eating the chili for lunch as we were invited by a very sweet couple who my husband met in shul that morning so we ended up eating good ol’ Ashkenazi cholent and since I still don’t really eat red meat it was various salads and the potatoes from the cholent for me.  But it was still a really lovely lunch and it’s always nice to meet new people so, a lovely shabbat was had by all!

And now for Sunday . . .


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