Claudia’s Recipes

Roasted Sweet Potato and Black Bean Chili

Roasted Sweet Potato and Black Bean Chili

black bean sweet pototo soup

Made a few changes, I was out of dice tomatoes so I used a large can of tomato sauce and I didn’t have any bell peppers so I use roasted red peppers and diced, and chicken broth instead of vegetable broth. It was delicious!

Yield: About 6 servings
Ingredients
Soup

2 lbs sweet potatoes (about 3 medium), peeled and cut into small cubes
Salt and pepper to taste
2 Tbsp olive oil , divided
1 medium yellow onion , chopped (1 1/2 cups)
1 red bell pepper , cored and diced
4 cloves garlic , minced
2 1/2 cups vegetable broth , then more as desired
2 (14 oz) cans fire roasted diced tomatoes
1 ear corn , husked and kernels cut from cob (or 1 cup frozen corn)
1 1/2 Tbsp ancho chili powder (or more to taste)
2 tsp ground cumin
2 (14 oz) cans black beans, drained and rinsed

Toppings (optional)

Cilantro , lime wedges, diced avocado, sliced roasted jalapeños, sour cream, cheddar or Mexican blend cheese

Instructions

Preheat oven to 425 degrees. Place sweet potatoes on baking sheet, drizzle with 1 Tbsp olive oil and toss then season with 1/2 tsp salt and toss. Roast in preheated oven until tender, about 20 – 25 minutes, tossing once halfway through (they’ll shrink down quite a bit).
Meanwhile, heat remaining 1 Tbsp olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes (or until beginning to soften), then add bell pepper and saute 2 minutes longer. Add garlic and saute 2 additional minutes. Stir in 2 1/2 cups vegetable broth, tomatoes, fresh corn (if using frozen corn wait until the point where you add the black beans to add the frozen corn) ancho chili powder, cumin and season with salt and pepper to taste. Bring to a light boil then reduce heat to low, cover and allow to simmer 10 minutes. Stir in black beans, cover and simmer 5 minutes longer. Gently toss in sweet potatoes and allow to just warm through (if they’ve cooled), about 1 – 2 minutes. Thin with an additional broth if desired. Serve with desired toppings.

I found the recipe on https://www.cookingclassy.com

Pumpkin Slice Cookies

Pumpkin Slice Cookies just in time for Thanksgiving!

You can use your favorite sugar cooking recipe or shortbread recipe.

To make mini-pie slices use a knife to cut simple circles into wedges. The size of the cookies will depend on what size cutter you use.

1. When it comes to circle cutters I love graduated sets because I always have the size I need. If you have a mini-candy corn cutter, that would work too. I used a four inch round cutter so the baked cookies were about two inches in length.

2. To make these cookies you will need:
Pumpkin orange 20-second icing {I mix tulip red, egg yellow, and a little warm brown}
Stiff-ish crust colored piping icing {I mixed ivory with a little warm brown}
Stiff white piping icing
3. Begin by flooding the wedges with orange 20-second icing and let dry.

4. To make the crust, position a #101 tip near the left corner of the cookie, thin side up. Slowly move up and down in a loose “M” shape until you reach the opposite side.

5. Use a boo-boo stick or toothpick to clean up any sharp points if necessary. If you’re new to petal tips, don’t let them intimidate you. Practice on a paper towel until you feel confident.

6. Finish up by using a star tip to add a dollop of whipped cream. I used a #16, but an #18 would work well too.

Including the crust my mini pie cookies were just a little over two inches long. Use these cuties to fill Mason jars for an adorable gift.  If you really want your pumpkin pie cookie to taste like pumpkin, try the pumpkin spice variation of my cookie recipe or one of these:

Pumpkin Slice Cookies
* Found these great cookies from www.sweetsugarbelle.com

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