Orange and Black Chili

A chunky orange chili is a nice option for vegetarians and meat lovers alike. Serve this warm comfort dish with fresh biscuits before heading out for Halloween this year. Make it ahead and reheat it for an easy and quick meal.


1 tbsp (15 mL) vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 tbsp (15 mL) chili powder

1 tsp (5 mL) ground cumin

1/4 tsp (1 mL) cinnamon

1/4 cup (50 mL) all purpose flour

1 cup (250 mL) vegetable broth

3 sweet potatoes, peeled and cubed (about 2 lbs/1 kg)

1 can (28 oz/796 mL) diced tomatoes

1 can (19 oz/540 mL) black beans, drained and rinsed

1 green pepper, diced

1/2 tsp (2 mL) each salt and pepper


In large saucepan, heat oil over medium heat and cook onion, garlic, chili powder, cumin and cinnamon for 5 minutes or until softened. Sprinkle with flour and cook stirring for 1 minute. Add stock and stir until smooth.


Add sweet potatoes and tomatoes; bring to boil. Reduce heat, cover and simmer, stirring occasionally for 20 minutes or until almost tender. Add beans, green pepper, salt and pepper; simmer uncovered for about 10 minutes or until potatoes are tender and slightly thickened.


Makes 4 to 6 servings.












Homemade Biscuits

Cut these biscuits with a pumpkin cookie cutter to make Halloween with the family extra special!


2-1/2 cups (625 mL) all-purpose flour                       

2 tbsp (30 mL) granulated sugar                    

1 tbsp (15 mL) baking powder                                  

1/2 tsp (2 mL) salt                                          

3/4 cup (175 mL) butter, cubed                                 

1 cup (250 mL) milk (approx.)                                   


In a large bowl, combine flour, sugar, baking powder and salt. Using pastry blender or fingertips cut in butter until mixture resembles coarse crumbs. Add milk all at once, stirring with fork to make soft, slightly sticky dough.


On lightly floured surface, knead dough gently about 10 times. Pat dough into 1/2 inch (1 cm) thick round. Using floured cookie cutter cut out rounds. Place on parchment paper lined baking sheet. Gather scraps and cut out more rounds.


Brush tops of biscuits with any remaining milk. Bake in 425 F (220 C) oven for about 12 minutes or until golden.


Makes about 12 biscuits.