Try this great recipe for Marco's Sweet Tanka Chili

December 15, 2011

Try this great recipe for Marco's Sweet Tanka Chili

Marco Frucht of Connecticut is a poet, songwriter, folksinger and classical guitarist who is a big fan of Tanka Bar. He participated in early test marketing for our products. You can hear his music on his Reverbnation page.

Marco has concocted a chili recipe of his own design which we have dubbed "Marco's Sweet Tanka Chili." Sounds perfect for a cold, winter night.

4 T. olive oil *
1 white onion, finely chopped
1 T. paprika
2 large red peppers
1 bell pepper
4 garlic cloves, chop finely
1 bag Tanka Bites, cutting some of them just a little tinier than they
already are.

Saute these first ingredients (in order of appearance) in a frying pan.


4 more T. of olive oil
1 can tomato paste
2 cups water
2 small slices of fresh ginger, chop fine
2 t. ground cumin
1 t. cayenne *
1 jalapeno *
1/2 sweet potato chopped fine *
1/2 sweet potato solid (for cutting down on saltiness)
2 cans organic black beans *
1 bay leaf

Bring water to a rolling boil, add tomato paste, change heat to medium, add
all the sauteed ingredients, then add everything else. change heat to

*Extra virgin cold press oil if possible. If you're cooking for children go easier on the hot stuff. I've soaked and boiled dry beans but it doesn't add a huge flavor or texture difference for this recipe.

  • Cut the sweet potato in half and dice up the other half to add in to pot.

  • Simmer the solid half in the pot the whole time; remove it along with the bay leaf about 10 minutes before serving. This takes away the saltiness from the tomato paste can and the dried cranberries that are already part of the Tanka Bites.

  • If you like it much thicker you can use one more bag of Tanka Bites or you could keep mixing in some commercial chili powder each time you stir until you're happy with the texture.

  • If you like things extra sweet, you could add 2 small blocks of dark chocolate, 1 cinnamon stick or a teaspoon of local honey.
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