Lynn hosted the Super Bowl party this year for our crowd. She added a vegetarian chili to the mix, and it was delicious! So I asked for the recipe so I can make it, too. She said that she found it online at Kitchn.com and added sweet potato instead of carrots, which made it really good. Her choice of beans -- black, kidney and garbanzo ---made it very tasty and colorful, too. If anyone makes it before I do, please send me a photo of it.
---Barbara
Best Vegetarian Chili
(adapted from TheKitchn.com)
Serves 8 to 10
2 T. olive oil
1 large yellow onion, diced
2 large bell peppers, diced
1 sweet potato, diced
2 stalks celery, diced
4 cloves garlic, minced
2 T. chili powder
1 T. ground cumin
2 t. dried oregano
1 t. salt, or 1 t. kosher salt
1/2 t. freshly ground black pepper
1/4 t. cayenne
1 28-ounce can fired-roasted diced tomatoes (do not drain)
1 4-ounce can roasted green chilies (do not drain)
1 15.5-ounce can black beans, drained and rinsed
1 15.5-ounce can kidney beans, drained and rinsed
1 15.5-ounce can garbanzo beans, drained and rinsed
2 cups low-sodium vegetable broth, divided
1 15-ounce can whole kernel corn, drained
Topping suggestions: sliced avocado, lime wedges, shredded cheddar cheese, toasted pumpkin seeds, chopped fresh cilantro, pickled red onion, sliced jalapeno, sour cream
In a large pot, big enough to hold all of the chili, heat the oil over medium heat until shimmering, and add the diced onion, peppers, sweet potato, celery and garlic and cook, stirring, until just tender, 8 to 10 minutes.
Add the spices including the chili powder, cumin, oregano, salt and pepper, and cayenne, and stir to coat.
Add the tomatoes and their liquid, the green chilies and their liquid, the drained beans, and 1 cup of the vegetable broth. Stir to combine.
Bring to a boil, then reduce heat, and simmer gently, uncovered, on low for 30 - 40 minutes until thickened to your liking. If you like a looser chili, add the remaining 1 cup of vegetable broth.
Stir in the drained can of corn, until heated through.
Serve directly from the pot, with a large ladle, into individual bowls, and offer toppings of your choice.
Freezes well.