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Really Good Veggie Chili

Veggie chili

W lives in Minecraft world, where even when he’s not attached to the screen everything revolves around swords and armor and pickaxes and protecting oneself from creepers. The creepers in my world are the cinnamon buns that I have to bake in the morning for a photo shoot, and then sit lustily on the countertop, warm and needing to be eaten. The succession of recipes to be tested and photographed – the pizza straight from the oven, the baked cheese and waffles and pasta carbonara that I have to make and shoot, still steaming, before it gets dark. The lunch meetings and restaurant openings, the rationalization that I need to eat all this, in the name of research. It’s my job, dammit.

Veggie chili 2

So in the interest of preservation of self and pants, I’ve decided to arm myself with pots of flavourful, veggie-heavy food at all times. Things like soup and chili and baking sheets of roasted veggies. Because it’s harder to go overboard on a bowl of veg than a pile of just-baked biscuits, and even if you do, you’ll feel better for it. Or so I’m told.

(Also? This veggie chili is really good. And it gets better with time in the fridge, so you can dip into it all week.)

Really Good Veggie Chili

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January 19, 2015

This is almost the same as one I made all the time years ago, but I read about Jamie roasting his sweet potato first, which seemed like a very good idea. (On the other hand, I don't like cinnamon in my chili - I only added a pinch.)

  • Makes: Serves 8.

Ingredients

1 medium dark-fleshed sweet potato, peeled and cut into chunks

canola oil, for cooking

salt and freshly ground black pepper

1 onion, chopped

1 red pepper, seeded and chopped

1 yellow pepper, seeded and chopped

1 jalapeno pepper, seeded and minced

3 garlic cloves, crushed

1 bunch cilantro

1 Tbsp. chili powder

2 tsp. cumin

pinch cinnamon

2 19 oz (540 mL) cans beans, such as kidney, black, romano or chickpeas

2 19 oz (540 mL) cans diced or whole tomatoes, or one of each

crumbled feta, for serving (optional)

Directions

1Preheat the oven to 425F.

2Spread the sweet potato out on a rimmed baking sheet, drizzle generously with oil and toss around with your hands to coat. Sprinkle with salt and pepper and roast for 25-30 minutes, until tender and turning golden.

3Set a medium pot over medium-high heat, add some oil and saute the onion , peppers and garlic for a few minutes, until soft. Chop and add the cilantro stems and about half of the leaves (save the rest to put on top) along with the chili powder and cumin and cook for another few minutes.

4Add the beans and tomatoes, scrape the roasted sweet potatoes into the pot, season with salt and pepper and bring to a simmer; cook for 30-45 minutes, until thickened. If you like, continue to cook it over low heat, or cool it down and refrigerate overnight to let the flavours develop a bit. Otherwise, it's good to go. Serve hot, topped with crumbled feta (or sour cream) and fresh cilantro.

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12 comments on “Really Good Veggie Chili

  1. Laurie from Richmond
    January 20, 2015 at 9:17 am

    This looks like something I’ll need to try.
    Thanks, Julie
    πŸ™‚

  2. Jules @ WolfItDown
    January 20, 2015 at 4:13 pm

    Ahhhh creepers, and their ability for just sneaking up on you from one of the corners of the screen when you don’t expect it. I like watching people play the game, but I always get a little worried whenever unexpected things happen there….

    Cinnamon buns though, ah the sound of that makes my Scandi-heart beat a little faster, I can tell πŸ™‚ And my cooking self cannot help but drool a little over this chilli, it looks so nice garnished with the feta! πŸ˜€ Thanks for the recipe, and all the best for the upcoming events πŸ™‚ x

  3. Mardi (eat. live. travel. write.)
    January 21, 2015 at 4:42 am

    Jamie’s veggie chili has long been a favourite of mine (roasting the sweet potatoes is brilliant!) and recently I came up with a version using roasted butternut squash which works too. LOL re: your “creepers”. I am fortunate enough to have a large staffroom to bake and cook for and willing neighbours who will come over to eat random dishes in the guise of “dinner” πŸ˜‰

  4. Margaret@KitchenFrau
    January 21, 2015 at 7:34 am

    I love your phrase about the cinnamon buns that ‘sit lustily on the countertop, warm and needing to be eaten’. I SO get that! It is such an affliction to have to deal with all that food tempting us so craftily. There is only so much ‘giving away’ that a person can do, and sometimes the forlorn look in those cinnamon buns’ eyes just needs to be taken care of! Yay for your veggie chili to the rescue!

  5. Stephanie
    January 24, 2015 at 9:39 am

    I just came home from a long winter walk in snowy Sweden. In those cold and dark days I love to eat a stew or a chili, a warm lovely winter dish. I found your recipe this morning and we had it for lunch. My friends were impressed. They told me it’s similar to my favorite Veggie Pumpkin Curry. Thanks for the recipe and happy cooking!

    • Julie
      January 26, 2015 at 11:27 am

      That’s so good to hear Stephanie! You made my day!

  6. Catherine
    January 28, 2015 at 1:09 pm

    Looks wonderful!!

  7. Tara
    January 29, 2015 at 7:39 pm

    Saw this recipe and just had to try it. It was fantastic! Even the kids ate it up and gave it two thumbs up. If you knew my picky eaters you would be very impressed with yourself. Keep the recipes coming, we’re enjoying them!

  8. Sharon
    January 9, 2016 at 10:34 pm

    Sounds tasty. We are always looking for vegetarian options as my one child is practically vegetarian. We normally make our veggie chili with walnuts, but I’m thinking I might need to try this one…

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