Now that the weather is turning cooler I’ve been thinking about filling the freezer with comfort foods; mac and cheese, dahl, hearty soups, etc. but before I could dig out my slow cooker out my good friend and coworker brought an excellent one to a work potluck. Et voila! I had plans for filling up the freezer the coming weekend but instead of getting a bean-splattered print-out when I asked for the recipe, I was in for a surprise – Chef Connor has provided his version, complete with an illustrated recipe!
The things that I like best about this chili are that it’s easy to make and stores well (I should definitely have made a double – or triple – batch), and also that it responds well to variation. You can add in other vegetables you have lying around, or – if your house has as much tolerance for smoke as mine does – you can throw in a tablespoon of ancho chili powder and call it done.
Here is all you need to know about this recipe (but if you need an easy print-out, see below):
The chef himself:
Cosy Vegetarian Chili recipe (the boring version)
Adapted from guest Chef Connor
- 1 onion or red onion, diced
- 1 tbsp chile powder (or more to taste)
- 1 tsp cayenne
- 1 tsp cumin
- 2 tsp unsweetened cocoa powder
- 1/4 tsp cinnamon
- 1 tbsp ancho (optional)
- 1 medium green pepper, diced
- 1 medium red pepper, diced
- 1 sweet potato, diced
- 4 gloves garlic, minced
- 1 can of diced tomatoes
- 1 can of black beans
- 1 can of kidney beans
- 1 can of chick peas
- cheese (preferably marbled), shredded
- sour cream
- green onion, sliced thin
- tortilla chips
- Heat oil until it shimmers, then add the onions, peppers and sweet potato and cook until translucent.
- Reduce the heat and add the other ingredients.
- Stir well and cook for a while (45 mins – 2 hours), stirring occasionally and seasoning to taste.
- Serve with cheese, sour cream, green onions, tortilla chips…as you wish.
Notes from mom:
- This is not a very spicy recipe so by all means… spice it up if you’re so inclined (see above for optional ancho).
- The sweet potatoes can take a while to soften so you can either cut them into smaller pieces, precook them, or let the chili cook longer.
- The cook time can vary depending on the consistency you prefer. Minimum cook time should be 45min on medium low if on the stove.
- Really you can throw any veggies in there that you need to use up… my last batch also included a little zucchini.
- Not all sweet potatoes have the same flavor so I like to use a couple small/medium one which allows me to pick different varieties for increased flavor.
- This recipe will generally feed a family of four for two nights at minimum.