Vegetarian Chili
I cannot find the source for this recipe, but when I do, I will add it here. I was rummaging though the fridge on Day 31 of the CV-19 quarantine and felt like I should start using the vegetables that were nearing the end of their freshness. That included mushrooms and peppers (mild and spicy), namely, plus I had some sweet potatoes I wanted to use. I then stumbled across a recipe on Instagram (not an account I’d typically turned to for recipes, which is why I can’t recall which one it was) and it called for all of the things I had in the house and wanted to use plus it sounded delicious, which it was. I’ll do my best to recreate it below.
Note: Chili is almost always better on day two, so if you have time to make it a day in advance, go for it. Or, if you (unlike me, with 6 hungry mouths to feed currently) tend to have leftovers, enjoy it even more on the second day.
Serves 4 to 6
Ingredients
2 onions, chopped
4 garlic cloves, finely chopped
4 Tbsp extra-virgin olive oil
4 cups mushrooms (I used shiitake), chopped
2 medium to large sweet potatoes, peeled and cubed
2 zucchini, diced
2 poblano (or jalapeño) peppers, charred, peeled and chopped
1 red bell pepper charred, peeled, chopped
1 chipotle pepper (canned) in adobo sauce, plus 1 tbsp. of sauce
2 cans black beans, rinsed and drained
28 oz. can of tomatoes
3 tbsps. chili powder
2 tbsps. ground cumin
1 tbsp. smoked paprika
Salt and freshly ground pepper to taste
Water to cover ingredients
2 green onions (white and green parts) sliced thinly on the bias
Cilantro & avocado for garnish
Tortilla chips
Preparation
Heat skillet over medium to high heat. Add 2 tbsps. olive oil & mushrooms. Sauté, stirring occasionally, for about 10 minutes, until mushrooms are golden brown. Set aside.
Heat large pot on medium to high heat. Add 2 tbsps. olive oil & onions and sauté ‘til they begin to caramelize, about 10 minutes. Add garlic and sauté for 2 minutes.
Add remaining ingredients and a cup or two of water (to reach top of vegetables). Partially cover pot with lid and simmer for 50-60 minutes, stirring occasionally. Add more water, if needed.
Place chili in individual bowls and top with scallions, avocado and cilantro. Serve with tortilla chips.
