New Year, New Chili

IMG_1685

It has been a while since my last post. I could blame the holidays, a busy work schedule and bouts of traveling. But instead, I’ll start with a the year with a blank slate and share this delicious chili with you.

I think that everyone should have a good chili recipe in their back pocket. When the weather gets cold, life gets busy or you’re craving comfort food, chili will never fail you; it lasts forever in the fridge, fills you up, and takes you to a happy place. I like vegetarian and non-vegetarian varieties, but a recipe I just landed on from Real Simple tops my list. It includes all of my favorite things: sweet potatoes, black beans, cumin–and, as an added bonus, cocoa powder. I did a double-take when I saw that ingredient in the recipe, but don’t be alarmed; the chili doesn’t end up tasting like chocolate, and the cocoa just adds another level of flavor and creates something akin to mole sauce.

I made this recipe in a slow cooker and I ended up having enough servings for a couple lunches and dinners.  I hope you enjoy it as much as I did, especially on a cold winter night when all you want to do is curl up with something warm and comforting.

Slow-Cooker Vegetarian Chili (from Real Simple)

Serves 4

Ingredients

1 medium red onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
kosher salt and black pepper
1 28-ounce can fire-roasted diced tomatoes
1 15.5-ounce can black beans, rinsed
1 15.5-ounce can kidney beans, rinsed
1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
sour cream, sliced scallions, sliced radishes for serving

Directions

In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.

Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Serve the chili with the sour cream, scallions, radishes, and tortilla chips.

About Emily Wasserman

Hi! My name is Emily and I'm a writer based in St. Louis. If I was stranded on an island and could request three items of food, they would be pain au chocolat, enchiladas, and Neapolitan pizza.
This entry was posted in Dinner, Vegetarian and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s