By Marci Sorce of Sit Drink Eat
I wasn’t able to make it to my Farmer’s Market this weekend. Sadness.
But, it’s probably a good thing because I still had a whole mess of produce from last week that I needed to do something with.
So, I decided to make chili. I love vegetable chili. It is hearty, yet light at the same time and so full of flavor. Now, remember, you can change this up anyway you like. I used sweet potatoes since I had them on hand, but if you prefer a Yukon Gold, Red Bliss, etc., feel free to use them.
I used black beans in the chili since I had them on hand but, if you prefer red kidney beans, rock them out. I know I’m getting repetitive here but remember – make it your own.
Another option – throw in some meat. You can add sliced or ground chicken, ground beef, shredded beef or pork or you can top it with some chopped bacon – which I did for Mike – my man is all about the meat!
Here is what you need:
2-3 cloves minced garlic
1 small chopped onion
4 cups diced sweet potatoes
1 cup diced carrots
1 cup diced celery
1 cup diced red pepper (or green or yellow – your choice)
1 small diced serrano or jalapeno pepper
1 14 1/2 oz can petite diced tomatoes w/juice
1/2 cup beer
2 Tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp unsweetened cocoa power
salt and pepper to taste
1 cup corn kernels (canned or fresh from the cob)
1 14 1/2 oz can rinsed and drained black beans
1/2 cup chopped cilantro
Optional garnishes:
sour cream
cheddar or monterey jack cheese
sliced jalapenos
guacamole
chopped cilantro
sliced radishes
sliced peppers
Here is what you do:
In a large (12 inch) saute pan or stock pot, heat olive oil and add garlic and onions. Cook for about 2-3 minutes or until onions begin to soften.
Add sweet potatoes, carrots, celery and peppers and cook approximately 8-10 minutes.
Add the 1/2 cup of beer to the pan.
Drink the rest of the bottle of beer.
Then add diced tomatoes, chili powder, cumin, paprika, cocoa powder and salt and pepper. If you would like your chili a little spicier, you can add some crushed red pepper here as well. Continue to cook until chili begins to simmer.
Add corn, black beans and cilantro and cook until heated through or until vegetables are to your desired consistency. I like my veggies a little al dente but it’s your kitchen so cook them as long as you want.
Here is what mine looked like:
I added some grated cheddar cheese, a bit of sour cream, some sliced radishes and a sprinkling of cilantro. Get creative with your garnishes and make it look pretty. Remember – everyone eats with their eyes before they eat with their mouths.
You can serve this with some tortilla chips, fritos or my favorite – cornbread.
I used a basic cornbread recipe that was printed right on the back of the corn meal mix. This is another great place to get creative. Corn bread is like a blank slate that you can fill up with chopped jalapenos, a couple handfuls of grated cheese, some extra spices and so much more.
This chili is even better the next day when the flavors have had more time to meld together. The leftovers make a great topping for nachos, stuffed into quesadillas or topped on a baked potato.
I love a dish that you can make once and reinvent the next day!
Happy cooking!!