Hope you enjoy this Throwback Thursday photo from the February/March 1986 issue of Argonne News in celebration of the Bears’ upcoming Monday night game.
The image caption reads: “Bear Super Bowl mania hit Argonne recently, and these fans from Building 205 showed their support for the ‘Monsters of the Midway’ by creating their own version of the famous poster ‘The Black-and-Blues Brothers.’ Posing in the classic stances are (from left) Valerie Gaines (CMT), Cindy Wesolowski (CMT), Myra Anthony (FP), Julie Ruettiger (FP), Debbie O’Rourke (CMT), and Connie Bury (FP).”
If you’re looking for a tasty chili recipe to enjoy during Monday night football, here’s a good one from Virgin Pulse. Virgin Pulse is a fun, cloud-based engagement tool that encourages and supports healthy behavior. It is part of Argonne’s Incentivized Wellness Program.
Baked Sweet Potato with Black Bean Chili
Ingredients
- 1 tbsp olive oil
- 2 cups red bell peppers, chopped
- 1 tbsp chili powder
- 1 cup onion, chopped
- 4 medium sweet potatoes
- 1 tsp cumin, ground
- 1/10 cayenne pepper
- 2 cups tomato sauce, no sodium
- 2 cups black beans, no sodium, rinsed and drained
- 6 cloves garlic, minced
- 1 cup celery, chopped
- 1/4 cup cilantro, chopped (optional)
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp kosher salt
Instructions
- Prep vegetables, then drain and rinse black beans.
- In a large pot, heat olive oil over medium-high heat. When oil is hot, add onions, bell peppers, celery and garlic. Season with 1/8 teaspoon each of salt and pepper. Sauté until onions soften and start to take on some color, about 10 to 12 minutes.
- Mix in chili powder, cumin and cayenne. Stir and cook an additional 2 to 3 minutes on medium heat. Add the black beans and tomato sauce, then bring everything to a boil, stirring occasionally. Season with remaining salt and pepper. Reduce heat to low and simmer, stirring occasionally, about 15 minutes. Fold in cilantro when chili has thickened and is ready to serve.
- Meanwhile, scrub sweet potatoes and pierce them several times with a fork. Place sweet potatoes on a plate and pop in the microwave. Cook on high for 5 minutes. Rotate the potatoes and cook for another 4 or 5 minutes or until they’re soft to the touch.
Make a slit in the top of each cooked sweet potato. (Watch out for the hot steam.) Using a fork, break up the insides so that they’re soft and mashed. Top each sweet potato with a large helping of chili and serve.