Soo sorry that I’ve been M.I.A. for the past few days…I can only imagine the disappointment you all must’ve felt when you eagerly opened your computers, logged onto culinaryadventuresinthekitchen, and were greeted by an un-updated blog. Well, dear friends, I apologize, I’m back, and I’m raring to go.
Anthony and I went to spend a few days at my in-laws’ country house up north. We packed up our two little kitties, some reading material, our snow pants, and several bags of groceries. Fortunately, or unfortunately, we never actually made use of our winter gear, as we stayed all cozied up by the fire. Ohh, yes, we had great intentions. We wanted to go for a walk around the lake…maybe even a run…but, this time around, we ended up prioritizing coziness over exercise.
We did a lot of cooking, some picture-taking, and some, mostly-sensible, eating.
We also played a lot of 2-player Monopoly.
Since the past few days have been all about comfort, the food had to match. Yesterday, I made a big pot of vegetarian chili, which, when broken down into its components, measures up to be about equal parts delicious, satisfying, and healthful. What more could anyone possibly ever ask for? It’s pretty much everything that is good in the world all stirred into my medium-sized soup pot.
Whether you’re vegetarian or not, this is a recipe that you have to try. I once fed this to a room full of meat-lovers, and it received rave reviews.
Vegetarian AND satisfying? No, this doesn’t have to be an oxymoron.
Give it a whirl, I wouldn’t steer you wrong.
Sweet Potato Chili
Adapted from Delicious TV
- 4-5 cups sweet potato, peeled & diced
- 1 Large white or yellow onion, diced
- 3 cloves garlic, minced
- 5 fresh tomatoes, chopped
- 2 1/2 cups veggie stock (I use homemade. Yum!)
- 2 cups beans (black or red kidney beans are both fabulous)
- 2 cups cooked bulgur (I like the large-cut version)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons chili powder
- 1 tablespoon curry powder
- ½ teaspoon ground cinnamon
Preheat the oven to 400 degrees.
Once the oven is hot, place the sweet potato cubes on a sheet pan, coat them with 2 Tbsp of extra virgin olive oil, and season them with salt and pepper. Roast the potato in the oven, occasionally stirring, until lightly browned and tender, somewhere between 20-30 minutes.
Meanwhile, in a large pot, saute the onions and garlic in the remaining 2 Tbsp of oil over medium-low heat, until softened.
Add in the chili powder, curry powder, cinnamon, and salt & pepper (to taste), and brown for a few minutes (make sure that the spices get good and toasted – it makes a huge difference).
Add chopped tomatoes.
Add the stock and the roasted sweet potato and raise heat to bring to a boil.
Add in the beans and the already cooked Bulgar. Lower the heat and simmer for about twenty minutes, stirring occasionally (add more veggie stock, if desired, to loosen the consistency of the chili).
**Pair this fabulously delicious, vegetarian, chili with a side of homemade cornbread topped with honey-jalapeno compound butter, and you’re in for a good time.