23 February 2017
For those of us in the northeast, this weather is very confusing. One day it feels like Spring, the next I’m pulling out my parka. Fortunately, chili is one of those foods that makes sense all year round and in any kind of weather, especially when it’s veggie-based. During these last few weeks of variable and unpredictable transitional temperatures, I’ve constantly been craving a warm bowl of soulful vegetarian chili. This one-pot wonder does the trick every time.
The best part is that when you make this chili in big batches there are so many ways to re-purpose it. Using leftovers is a great way to make home cooking affordable and enjoyable. I made chili stuffed roasted sweet potato as my first leftover dish. (See above image- I forgot to get an image before I made this leftover recipe so this is all I have. My sincerest apologies.) Pleasing to the eyes, but more importantly extremely delicious! My husband and I were obsessed. There were no leftovers with this recipe! I didn’t think I could top that until I used the chili as my base for shakshuka – WOWZA – this is a must try. (See Instagram handle @alixkantowitz)
Yield: 8 cups
Prep time: 15 minutes
Cook Time: 40 minutes
2 Tbsp. olive oil
1 ½ red onion, finely chopped
1 large carrot, finely chopped
2 red bell pepper, finely chopped
1 large sweet potato, finely chopped
1 jalapeno, finely chopped
¼ tsp. sea salt
5 cloves of garlic, minced
1 tablespoon chili powder
2 tsp cumin
1 tsp smoked paprika
2 Tbsp. tomato paste
14 oz. can diced tomato
15 oz. can black beans, rinsed and drained (* Aim for low sodium, organic)
15 oz. can pinto beans, rinsed and drained
2 cups vegetable stock
¼ cup chopped cilantro
1 Tbsp. lime juice
(Salt and pepper, to taste)
- 1. In a large pot (preferably cast iron), heat olive oil over medium heat. Add onion, carrot, bell pepper, sweet potato, jalapeno and salt. Cook about 10 minutes until vegetables are softened, stirring occasionally.
- 2. Add the garlic and spices. Stir well to combine and allow to cook for 1-2 minutes.
- 3. Add the tomato paste. Cook for another minute.
- 4. Add in the diced tomatoes, black beans, pinto beans, and vegetable stick. Stir well. Let simmer for 40 minutes.
- 5. Finishing touches: Squeeze in lime juice. Top with cilantro. Additional optional toppings- sliced avocado, shredded cheese, and Greek yogurt dollop.
Note: Before I made the shakshuka, I blended the chili, but you may also blend part of this recipe with an immersion blender and keep the rest whole for a nice texture balance as a chili.