veggie chili

warm and hearty

Chili, especially on a cold day, is one of my favourite go to's.  I always make a huge pot and freeze any leftovers, which makes for an easy meal later on.  This one is vegetarian with a spicy kick.  Use any beans you have on hand!  The important parts are the aromatics and spices.

what you need:

*makes a big pot

• 1 sweet potato
• 1 large yellow onion
• 3 cloves of garlic
• 3 cans of beans (I used chick peas, black beans, and white kidney beans)
• 2 carrots
• 2 celery sticks
• 1 jalapeno
• 2 tsp ground cumin
• 3 tbsp chili powder
• 2 tsp crushed coriander seed
• 1/2 tsp cayenne pepper (optional! for those who love spiciness)
• 2 bay leaves
• 1 large can of crushed tomatoes (796 mL)
• cooking oil ~2 tbsp
• salt and pepper
• fresh cilantro and green onions for garnish

what to do:

1. Prepare all your vegetables by washing them thoroughly then dicing them all to about the same size (about the size of your beans).  Keep carrots, celery, and sweet potato separate.
2. On medium heat in a large pot, heat up oil.  Add onions and jalapenos, stir occasionally.  Once the onions are slightly translucent and lightly golden brown, add garlic.  Stir for a minute then add the rest of the veggies.  Continue sauteing veggies for another few minutes -  then add the spices and stir to coat everything.  Once the spices are lightly toasted (you'll smell them ~ 2 minutes), add the can of tomatoes.
3. Drain and rinse the canned beans.  Add to pot and stir, nestling the bay leaves into the liquid.  If it seems dry, add 1/2 cup of water. then cover and bring to a boil.  Once it boils, lower heat and allow to simmer for 1 hour.  Stir occasionally to make sure the bottom doesn't burn.  Salt and pepper to taste.
4. Serve hot garnished with freshly chopped cilantro and green onions.  Best accompanied by corn bread! :)  Enjoy!