I have a veggie chili recipe that I have pretty much been making for years. And I love it. but I have a really good friend who is sort of a chili making champion. She lives in Texas and they take their chili VERY seriously. IN fact.. I have had the pleasure of tasting her chili… it truly is out of this world… You
should can visit her at River Cat Chili.
She is just back form a very big chili challenge that I’m sure she will be telling us all about soon.. and I have seen some of the pics.. and trust me… you wont want to miss this.
Sharing my measly chili recipe has had me intimidated. But today… I feel strong. I am going for it!
So the other day I defrosted chicken and had to decide what to make for dinner. Given the fact that I had more then just 2 to cook for, I needed to get creative.
This is my favorite way to cook. I have always said that if I were ever lucky enough to have a cooking show.. that this would be my ‘spin’
Open the fridge… take inventory… combine with pantry items and come up with 3 possible ideas.. and make one.
Which is exact-a-lacktaly what I did.
so what did I come up with? my veggie chili .. cooking the chicken on the side for those who wanted it. It was perfect.
I started by chopping the veggies and adding all but he garlic to a pan heated with oil
after about 5 minutes, add the garlic, stir together, turn heat off, add wine to deglaze.
Turn the heat back on… once the wine has evaporated add some veggie stock and jarred tomatoes ( these were second to the last batch from last summer.. *snif*)
Let the chili come to a boil, then reduce and let simmer until sweet potatoes are tender. Stir in beans. ( I used beans that I had made in the crock pot and froze.. just because I go throught them so fast, but feel free to use canned)
For the chicken, I cubed it.. tossed it in spices and sauted in oil over med high heat. Then added chicken broth to deglaze , covered and let simmer until chicken had reached 165.
At the last minute, stir in some chopped cilantro or Parsley… I served it with the chipotle cream sauce and it was perfect. ( I added the cooked chicken on top of those who wanted the chicken.
This is easy, healthy and yummy I finished the rest of it for lunch today with 1/4 of a chopped avocado and some fresh lime juice. It is a perfect meal for a fall day
I have recently REALLY gotten into finishing salts. I can thank Ryan for this. I make a few of them myself (Lavender salt, Rosemary salt) but I’m a sucker when come across different flavors. I am lucky That Ryan goes to school near a fabulous little tea and spice chop.. and every opportunity that I have I visit and he and I try out the different salts.
We came across this one last weekend.. and although the ghost pepper is UBER hot.. ( bought some powdered ghost pepper this summer… you only need a spec.. this stuff is strong.) I knew I had to buy it.
I have used this every day. yumm..
it’s awesome. like you!
what am I thankful for today? for you .. my readers… you make my day.. seriously.. it’s nice having y’all as my bffs
- there are a lot of ingredients.. please don't let that deter you form making this
- 2 tablespoons olive oil
- 2 onions.. red or white, chopped
- 1 sweet potato, peeled and chopped
- 1 poblano pepper ( there are 2 in the pic, but they were spicy so I only used 1), chopped
- 1 red sweet pepper, chopped
- 2 portabella mushooms, wiped with a paper towel and chopped
- 1-2 jars of canned tomatoes
- 3-4 garlic cloves, minced
- 3 cups mixed cooked beans ( I used white beans and cranberry beans
- 1 cup of white wine
- 1-2 tsp chili powder ( depending on your taste)
- 1-2 tsp smoked paprika
- 2 tsp cumin powder
- chopped cilantro or parsley
- sea salt
- black pepper
- optional... ghost pepper sea salt
- serve with http://barefootgirlinthekitchen.com/?p=2105 chipotle cream sauce and any other chili garnish that you have on hand
- cheddar cheese
- chopped cilantro
- chopped onion
- sour cream
- 1/2 cup of veggie broth
- Start by prepping all of the vegetables so that they are ready to go. In a large sauce pan over medium heat , heat oil and add all veggies except for garlic ( if you add it too soon it will burn and make the whole recipe bitter) Separate mushroom from the rest.... they really need to get a good crust on them and mixing them all together will make them sweat, and this consistency will be mushy.
- season with salt and pepper and chili powder ( avoiding salting the mushrooms)
- Let cook for 5 minutes. add garlic and stir. Remove from heat.
- Add wine and stir, scraping up the bottom of the pan; return pan to heat and allow wine to evaporate.
- Add the stock and tomatoes and remaining spices ( expect ghost pepper salt if you are lucky enough to find it ) and stir. Bring to a boil, then reduce heat and let simmer until sweet potato is fork- tender.
- Stir in beans just long enough to heat through.
- When ready to serve, mix in chopped cilantro or parsley .
- Serve with chipotle cream sauce and a touch of the ghost pepper salt to finish