Its been a wet week here in New York and it made going out this past weekend very uninspiring. So Friday night we had Mike’s brother, Anthony and a couple of friends over to hang out and watch a movie. Since we were going to be sitting in front of a television I wanted to make something really easy to serve with the least amount of dishware. I instantly thought of my go-to veggie chili that I found about a year ago in Food and Wine magazine and some Trader Joe’s cornbread. I know, everyone asks how you can do chili without meat? But trust me when I say that this is delicious, hearty and the biggest of meat eaters I know have tried and loved it!
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 1 jalapeno pepper, seeded and chopped
- 3 medium sweet potatoes, peeled and cut into 1 inch cubes
- 2 cups broccoli florets, cut into i/2 in pieces
- 5 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon ground pepper
- 1 red bell pepper, cored, seeded, and chopped
- 1 green bell pepper, cored, seeded and chopped
- 1 cup corn kernels (frozen)
- 2 28-ounce cans diced tomatoes with juice
- 2 15-ounce cans black beans, rinsed and drained
- Heat oil in a dutch oven or large pot over medium heat. Add garlic, onion and jalapeno. Saute until onion is slightly translucent, about 4 minutes
- Add the sweet potato, broccoli and spices, then stir until powders evenly coat vegetables. Cover and cook 5 minutes, stirring occasionally.
- Add bell peppers and corn, then stir. Cover and cook 5 minutes, stirring occasionally
- Add tomatoes and black beans. Simmer uncovered for 20-25 minutes.
As any chili I think that it tastes better the longer the flavors stew together. So if you have a little more time I’d let it simmer for closer to an hour.
Per serving: 200 calories, 4g fat, 8g protein, 35g carbohydrate, 10g fiber
This recipe can feed an army! Even with 5 people who all went in for seconds, I still had plenty of leftovers. This made Mike extremely happy because he’ll wrap some in a tortilla for a snack and take it to work for lunch the whole week.
I’m not a vegetarian, but it’s pretty easy to imagine a chili without meat since it’s so full of beans. This looks really tasty.
Do yourself a favor and pay special attention to the bright colors on those veggies before they are cooked. You just can’t stop that. Brocolli? Yes its like a little Chili mop that you can eat! Also like to send a special shoutout to my girl Planet Earth. Happy Earth day tmrw.
You need to make this when your home! Bulls Beer and Chili.