It’s almost the weekend! I’m getting excited to enjoy the beautiful cool weather on the beach in Kennebunkport. Teddy can hardly wait. His favorite thing to do is run around like a wild man on the beach.
The little man has had a rough few days too. In the past two days, he has had two ticks removed from him.
We’ve also found dying ones near him, so I think more than two have bit him. I am constantly petting him trying to “check him for ticks” now. Brad Paisley’s song has a whole new meaning. It seems like every time we think he’s clean, we find a new little sucker. He does get flea and tick medicine once a month and is vaccinated for Lyme disease. Unfortunately, I am not!
I barely even knew what a tick was until I moved to New Hampshire. They are truly the grossest bugs ever. I have been so paranoid and can hardly sleep – always worrying that we didn’t get them all off Teddy and that I’m going to find one on me. I’m going to go buy some raw garlic today and eat it – it may be an old wive’s tale, but I don’t want to take any chances! If anyone has tips on ticks, I am all ears!
Let’s change subject! A few nights ago it was cold and rainy here, so I was in the mood for something warm and hearty. I decided to make a Sweet Potato Chili.
I looked at a bunch of recipes online and made up my own. It turned out really good! I even had leftovers the next night, as you might have seen in my post yesterday. I don’t usually eat leftovers, so a meal has to be pretty tasty for me to eat two nights in a row!
I only added steak because Luke wanted meat in the chili, but I actually preferred it without the steak – so I’d suggest going meatless.
One of the great things about chili is you basically just throw everything in a pot and wait. Here’s how it comes together:
If you are adding steak, first chop up the steak into bite sized pieces and sear it over medium high heat for a couple minutes on each side.
Then, chop up all of your veggies.
Add all of the ingredients to a large pot and bring the mixture to a boil. Then reduce the heat, cover and simmer for at least 45 minutes. Uncover, and simmer for another 15 minutes, or until you get the consistency you want in your chili.
Sweet Potato Chili
- 1 sweet potato, peeled and cut into 1 inch cubes
- 1 onion, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 2 cloves of garlic, minced
- 1 can white beans (I used navy beans)
- 1 14 oz can of diced tomatoes
- 1.5 cups chicken broth
- 1.5 tbsp chili powder (use less if you don’t like too much spice)
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 lb steak, cut into bite sized pieces (optional)
- If you’re using steak, cut it into bite sized pieces and sear it over medium high heat for a couple minutes on each side.
- Chop up the sweet potato, onion, bell pepper, zucchini and garlic.
- Add all of the ingredients to a large pot and bring to a boil. Reduce heat (medium low), cover and simmer for at least 45 minutes. Uncover, and simmer for another 15 minutes, or until the chili has reached your desired consistency.