The week after Thanksgiving is usually quite the lazy one. The boyfriend and I are busy cleaning, putting away the fall decor and swapping it out for the Christmas. Days after Thanksgiving has come and gone we're still gobbling down the last bits of turkey, mashed potato, stuffing and the ever famous green bean casserole (particularly if we hosted, as we did this year). Come Monday, we're entirely done with anything that smacks of Thanksgiving. Because of that I like to keep our dinner schedule easy and light. I don't want to be in front of a hot stove for too long, and neither of us are much up for heavier faire. That's when I lean on simple favorites like this vegetarian chili. It's a perfect one pot, quick and easy meal that is still warm enough to satisfy the soul on the frosted nights that have set in. I found this recipe on one of my favorite go-to food websites, 'Simply Recipes'. Elise's recipes are always simple, delicious, well explained and all together no fail. The original recipe is actually intended to be a Thanksgiving leftover turkey chili. Due to turkey overload I've omitted the turkey. Actually, the first time I made this chili I used ground turkey, and a very spicy chili powder. I've come to prefer it without meat, and I seek out a smoky chili powder instead of a spicy variety. I also like to add a cup of corn. I love how the sweet kernels pop when you bite into their yellow flesh. Something about that sweet/spicy combo I just can't get enough of. I like my chili dressed with sharp cheddar, sour cream, green onion, maybe even a little hot sauce or avocado and served alongside a large slice of moist cornbread. If you haven't, I absolutely encourage you to check out Simply Recipes, I've never been disappointed by Elise or her recipes.
Recipe: Vegetarian Chili Adapted From Simply Recipe's 'Turkey Chili'
Makes appx. 12 cups
1 medium sweet onion roughly diced
4 garlic gloves
1 sweet bell pepper roughly diced (orange, red, green, yellow, all are good)
1/4 olive oil
2 Tbsp chli powder (up to four, depending on how spicy you like it)
1 Tbsp ground cumin
1 Tbsp dried hot red pepper flakes ( less if you don't want so much heat)
2 Tbsp tomato paste
2 35 oz. can stewed tomatoes, crushed
1 15 oz. kidney beans drained and rinsed
1 15 oz. black beans drained and rinsed
1 cup fresh (depending on season) or frozen yellow or white sweet corn kernels
1 tsp dried oregano
1 Tbsp salt (or more, to taste)
1/2 tsp black pepper
Sprinkling of brown or white sugar (balances the acidity of all those crushed tomatoes)
Garnish of your choice. Avocado, sour cream, green onion, shredded sharp cheddar etc.
1. In a large soup pot over medium heat add olive oil, onion and green pepper. Cook until translucent, about 5 minutes.
2. Add garlic and all the spices (chili powder, cumin, red pepper flakes) except the oregano. Mix well, cook an additional minute or two.
3. Add tomato paste, incorporate well. Then add the crushed tomatoes stock, oregano, black beans, kidney beans, corn, salt, pepper and stir until combined. Reduce heat to low and simmer uncovered for at least an hour.
4. If needed, add a bit of sugar, and any additional salt. Serve hot and garnish as desired.
I hope everyone had a lovely Thanksgiving holiday with family and friends, and didn't max out too much on incredible food!