This weekend was cold and rainy, so it was perfect weather for crockpot chili and a movie marathon. While we didn't get as far as planned with the movie marathon, the chili was delicious and I got a chance to practice with indoor lighting.
Food photography is hard! For one thing, it's full of a completely different kind of failure than missing a nice shot of a bird. There are an incredible amount of details and artistic choices to consider, and you're responsible for all of them. Every time I practice, I walk away with all these mental notes of what I need to do differently next time.
Some things I learned this time: I need to plan ahead a little more and think through the composition and layout on a more detailed level beforehand. And I may need to consider a slightly wider lens or a larger workspace to give myself more flexibility in how I can arrange things. Also, utensils. Duh!
If you want to try the recipe, here's what you need:
2 sweet potatoes, diced
1 sweet onion, diced
2 poblano peppers, diced
3 red chili peppers, diced
1 15 oz. can black beans, drained and rinsed
2 15 oz. cans chili-spiced diced tomato
3 tbsp tomato paste
6 cups vegetable stock
2 cloves garlic, minced
3/4 cup quinoa
Cayenne pepper, chili powder, cumin, paprika, coriander, and salt and pepper to taste
Put all of the ingredients in the crockpot and let simmer for about 4 hours or until the sweet potatoes are tender.