Last year around this time I stumbled a great new recipe concoction as a lot of us do simply because we're trying to clean out the refrigerator. You know what I mean? You've got a little of this, a dab of that and you think, "Why not?" Most of the time (okay 90%) it turns out to be a winner as with this Sweet Potato and Black Bean Chili (aka Autumn Chili) that I wrote about last October.
You know, everyone (except me) has started to HOPE for cooler weather, we're anticipating heading out to the pumpkin patch and it's almost Halloween! We've been dying to start cooking with butternut squash, pumpkin and our fall veggies (cause most of the time I don't eat meat). I can live on veggies, legumes and the like but I occasionally have (clean) meat (with my sweet-lovin'-meat-eating-man).
Anywho, I decided to make this chili last year with the ole "What I had in the fridge" theory, cause most of the time I'm cooking for others and sometimes forget to eat. That's right. I forget to eat. I'm always at the grocery store, the farmers markets, seafood markets for others and hardly have time (or make time) to plan my own meals these days.
Well, in honor of this dish and it being Autumn and the fact that I'm headed to be a super star on local TV this week for a cooking segment, I thought I would remake this chili with a brand new name and share it here with you again. It's that delicious and super easy. You're welcome :)
It's the makings of a perfect vegetarian chili (you can live without meat for one meal) with butternut squash, sweet potatoes, tomatoes, carrots, corn and black beans. You'll be saying "What is this deliciousness in my bowl that does not include meat?" It's not your traditional chili, so get that out of your head right now. Go ahead, be adventurous. Step out on a limb. Try something out of the ordinary. You just may find you like something besides steak and potatoes.
I admit sometimes I like to go out in left field and do something different. But this really did work. It was a little spicy from the turmeric and chili seasonings, yet the squash, carrots and sweet potato calmed it down, along with the sour cream. Of course if you're wanting to make this vegan, you'll want to skip the sour cream or add a dairy free version. I seared the corn at the last minute and threw that on for good measure. It seemed to give it another texture and flavor dimension as well.
So, if you're feeling a little risky and want to try something super flavorful for Fall this is one great recipe you'll want to try! I hope you'll enjoy it as much as I did. And, it's so easy to make you can whip it up in no time. Don't forget to comment below and let me know if you're going to make it, or come back and let me know how you liked it or hated it, for that matter :)
We'll see how the folks on TV like it!
1 small Butternut Squash (peeled and cubed)
1 Sweet Potato (peeled and cubed)
1 - 2 med Carrots (sliced)
(1) 14 oz can of Tomatoes with juice
(1) 14 oz. can of Black Beans (drained and rinsed)
(1) 14 oz. can of Corn (drained)
4 cups of veggie broth
1 Tbsp coconut oil
1 small - med onion (chopped)
1 clove of garlic (minced) more if you like garlic
1 tsp of cumin
1 tsp of coriander
1 tsp of turmeric
1 Tbsp of chili powder
Top: with sour cream, cheese, and whatever - serve with tortilla chips.
Heat your oil in a medium to large dutch oven or soup pot, add your onion saute until translucent, then add garlic for about 5 minutes. Add your seasonings, cook this for about 2 - 3 minutes then add your veggies. Saute this for a few minutes then add your tomatoes, then your beans, then add your veggie stock and bring to a boil. Then turn down to a simmer and simmer for about 45 minutes to an hour, you don't want to overcook your veggies, you will want them to have a little crunch but to be cooked. While this is cooking, sear your corn in one tablespoon of butter (or coconut oil) on med to high heat to char it. Add your chili to bowl, your cheese, sour cream, and serve with tortilla chips or cracker.
If you are lazy, you can opt to roast all the veggies with a little oil and salt in the oven at 425 degrees beforehand. Once the veggies are roasted, you can start the chili as above and then add the veggies at the last minute, then cook for about 20 to 25 minutes. You will get a nice roasted flavor but be careful not to overcook as your veggies may come out mushy when you put them with the stock and cook. But, it still works either way. I chose the lazy way (ha ha).
This post was written by Susan Avello, Personal Chef at Lean Bean Chef Personal Chef Services in Dothan Alabama - offering Healthy Meal Prep, Meal Planning, Private Cooking Classes, Private Dinner Parties and Education on Healthy Eating.
by Chef Susan Avello
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