This recipe evolved over time in the kitchen on a snowy Saturday. It lacked body until I added the canned (boo) crushed tomatoes and the stout. Then it became magic. See for yourself. As it is vegan, to get men to eat it just tell them there is beer in it.
This is a perfect way to use up those tomatoes you froze this summer from your CSA when you couldn’t keep up with eating them. If you run them under water for a few minutes straight from the freezer the skins will peel right off and you will have perfect “stewed” tomatoes for chili.
Sweet Potato Black Bean Chili
- 2 large onions, diced
- 2 large carrots, diced
- 1 red bell pepper, diced
- 1 15-oz can crushed tomatoes
- 1 dark beer (I used Bell’s Kalamazoo Stout)
- 2 large sweet potatoes, diced into small cubes
- 6 cloves garlic, chopped
- 2 C veggie broth
- juice of 1 lime
- 3-4 C whole tomatoes, smashed (I used the frozen here, but canned whole would work fine here too)
- 3 chipotle en adobo, chopped
- 5 C cooked black beans, or 2 cans drained and rinsed
- 1 1/2 C frozen corn
- 2 tsp cumin
- 2 1/2 T chili powder
- 1/2 tsp salt (or to taste)
- 1 tsp black ground pepper
- 2 tsp oregano
In a dutch oven over medium-high heat, saute the onions, sweet potatoes, carrots, red bell pepper until tender. Add garlic and saute another minute or so, then add the seasonings (chili powder, chipotle, oregano, salt, cumin, pepper), saute another minute or so, then add the liquids (broth, lime juice, crushed tomatoes, beer) and whole tomatoes, bring to a boil, then reduce to a simmer and add corn and beans. Simmer as long as you wish, although you can chow down once the veggies are tender.
This is the chili I take tailgating. Carnivores have no idea this doesn’t have meat in it thanks to the chipotle which adds a smokey beefy taste to the dish. Add a little liquid hickory or hot sauce to increase the meaty factor. I love this over vegan dogs, it makes me feel just like everyone else, which if you are veg, you know exactly what I’m talking about.
TVP Chili for Meat-Eaters
- 1/4 C cumin
- 1/2 C chili powder
- 2 C cooked chickpeas
- 2 C cooked great northern beans
- 2 C cooked cranberry beans
- 1-46oz bottle V8 Hot & Spicy reduced sodium
- 1/3 of the V8 bottle, water
- 2 medium onions, finely chopped
- 4 T garlic, minced
- 3 bell peppers (your choice of color), chopped
- 1 C frozen or fresh corn off the cobb
- 2 chipotle en adobo, chopped finely
- 2 C whole crushed tomatoes, with juice
- 3/4 C hot water
- 1 C TVP
Rehydrate the TVP in a bowl with the 3/4 C hot water. Set aside.
Saute onion, garlic, bell peppers, cumin and chili powder over medium heat until onion is soft.
Add V8, water, tomatoes, stir to loosen up the charred bits in the bottom.
Last, add the beans, corn, and TVP then stir to combine.
Let simmer for flavors to develop for 20 to 30 minutes.
Posted in Dinner, Fall Food, Leftovers, Make Ahead, Meat Substitutes, Recipes, Soup, Vegan, Vegetarian
Tagged carnivores, chili, tailgating, TVP, veg, vegan
On the veggie menu:
- Cranberry Crostini
- Apricot Crostini
- TLT Open Faced Baby Sammies
- Sweet Potato Chipotle Gratin/Casserole
- Brussels Sprouts with Cranberries
- Chocolate Mallow Fondue with Dippers
Cranberry and Apricot crostini are this simple: toast a French baguette, slather a little goat cheese on it, top with dried fruit and honey if you so desire. For the cranberry crostini, I used cinnamon/cranberry goat cheese, topped with whole dried cranberries, and for the apricot crostini, I used honey goat cheese, topped with chopped apricots and lavender honey drizzle.
The TLT sammy recipe was adapted from Heidi over at 101cookbooks.com.
- 2 ripe avocados
- 2 pints tomatoes
- 2 packages fakin’ bacon tempeh
- 1 clamshell mixed baby lettuce leaves
- 1 small package regular plain goat cheese
- 1 French baguette, sliced and toasted
- Juice of 2 limes
The night before, preheat the oven to 400, toss the tomatoes with EVOO and roast until sweet and caramelized. Save these for the next day in the fridge. Day of, mash the avocado with the lime juice to make a make-shift-guac, this will go on the crostini at assembly. Prep the fakin’ bacon per the package instructions. To cook a bunch of it at a time, I cut the strips in half, put on a baking sheet and tossed into the oven for a few minutes until warm and crispy. Next, assembly is easy: take a crostini, top with a schmear of goat cheese, lettuce, avocado numminess, fakin’ bacon, and tomatoes. Or whatever order your OCD compells you to assemble this tasty bite.
So as not to lull you into submission or boredom with the length of this post here are the other recipes I made.
Smokey Chili Scalloped Sweet Potatoes
Roasted Brussels Sprouts with Cranberry Brown Butter
Chocolate Marshmallow Creme Fondue (use the creme so it’s veg friendly, sans gelatin)
Posted in Less is more, Make Ahead, Recipes, Seasonal Ingredients
Tagged 101 cookbooks, apricots, baguette, bobby flay, brussels sprouts, casserole, chili, chipotle, chocolate, cook, cranberries, cranberry, create, crostini, delish, EVOO, fakin' bacon tempeh, fondue, food network, goat cheese, mallow creme, Mr. Wonderful, orange, recipe, sweet potato, sweet potatoes, veg, vegetarian, yum
The theme song to Dinner and A Movie with Paul and Annabell on USA Network was THIS. It would be stuck in my mind for DAYS!!! I regressed and began singing it while making chili and promptly wanted to leap off a cliff. Hope you suffer as much as I did. 🙂 For your misery, a cornbread recipe. BEANS AND CORNBREAD!
- 1 C yellow cornmeal
- 1 C sifted all-purp flour
- 2 T sugar
- 4 t baking powder
- 1/2 t salt
- 1 egg
- 1 C skim milk
- 1/3 C reduced fat sour cream
- 1/4 C veg oil
- 2 T chopped jalapenos
Preheat oven to 425, place cast iron skillet inside while warming up, buttered.
In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To this mixture, add egg, milk, sour cream, oil and jalapenos, mix until smooth. Pour into prepared hot pan. Bake until golden, about 20 minutes.
Recipe is a combo of many from Ina Garten, Paula Deen and Gourmet Magazine.
Posted in Recipes, Seasonal Ingredients, Soup
Tagged beans, cast iron, chili, cook, cornbread, create, delish, dinner and a movie, freezer, gourmet magazine, ina garden, mexican, paula deen, recipe, seasonal cooking, USA Network, vegetarian, yum