Threw together a pot of vegan chili for a competition at our church this evening, and in the land of cattle and chili containing only meet and tomato sauce, I got fourth out of nine! Right in the middle of the pack despite me messing up and adding a touch more cayenne pepper than I would have liked.
So, a solid four alarm chili at fourth place. Man if I had just added venison instead of sweet potatoes! Well, it was delicious and spicy, but I agree with the verdict the winner was my favorite pot of chili as well.
Here’s the recipe:
1 1/2 large unions or 2 small onions diced
4 cloves of garlic
1 Can of Fire Roasted Diced Tomatoes
1 Can of Tomato paste
6 cups of Vegetable Stock
2 Large Sweet Potatoes cut into thin slices
1 can corn
1 can black beans
1 can dark red kidney beans
1 can pinto beans
Throw a little butter into the bottom of the pot along with the onions and garlic. Put on medium to medium high heat to caramelize the unions nicely then add a couple of cups of vegetable stock, the tomato paste, and sweet potatoes. After the sweet potatoes start to get soft, add in the diced tomatoes. Then rinse the corn and beans thoroughly and add them in along with the remaining 4 cups of stock. Adjust the amount of stock you add relative to what you need.
When adding in the beans and stock add chili powder, cumin, paprika, salt, black pepper, crushed red pepper, and cayenne all to taste. I start off with 2 large table spoons of chili powder, a little less cumin, 1 table spoon paprika, 1/2 table spoon of salt, 1 table spoon of black pepper, and a pinch of crushed red pepper and cayenne. After that add what you think it needs.
Let it simmer and enjoy.