This chili is amazing and super easy. I make this often when I am running out of veggies and not sure what to do with what is left. It's different every time. Here's my basic guideline. I always start with onion and pepper (any color) chopped. I dry sauté it in a large pan adding in small splashes of veggie stock as they begin to stick, letting them start cooking through. The other staple of this dish that makes it very hearty is the portabella mushroom and the chopped sweet potato. These are a must. Then I start adding whatever veg I have. This one was yummy with zucchini, eggplant, yellow squash and I mixed beans using one can of rinsed and drained black beans and one small white navy beans. For spices I like it with a kick so I used 2-3 Tbs chili powder, 1 Tbs paprika, onion and garlic powder and about a tsp of cracked red pepper. Then I added two cans of fire roasted diced tomatoes and a little bit more stock to get it to the consistency you like. Finally just let it simmer for about 30-45 minutes until you can easily cut a sweet potato chunk with a butter knife. That's how you know it's done. Delicious!
Comments