Happy November, everyone!
This chili definitely matches the weather here. There is a definite chill in the air, making me crave warm, comforting things.
This chili also matches the colors here. Oranges, reds, yellows.
This chili + autumn right now = meant to be.
Let me tell you about it.
It is packed with veggies. It’s mildly spicy (you can make it spicier!) and has a hint of sweet. It’s warm, filling and comforting. It’s healthy, gluten free and secretly vegan.
I started with my favorite classic base of red onion, garlic, carrots and celery. I added a ton of assorted peppers – some sweet some spicy. Then came the sweet potato and black beans. You just can’t go wrong with that combo. I added some diced tomatoes and some crushed, for texture. There is chili powder, paprika and cumin for smoky, spicy flavor, and some cinnamon for some sweet, curious flavor. You have got to add the cinnamon, you guys. It adds something so special. And, of course, I added baby kale. I told you I’ve been adding it to everything lately. I finished the chili off with a touch of coconut milk. The coconut milk makes it so creamy and keeps it completely vegan!
Now let’s talk about how to make it your own! Use as many and whatever variety of peppers that you please. Want to keep this chili on the mild side? Use all sweet peppers. Want a major kick? Load it up with spicy peppers! The spices. I used chili powder, paprika and cumin, which is a pretty good combo, but go with the amounts that you like. Start with a little and add more as you go and taste. You can always add more spice but you cant take it away (I learned this the hard way with chili once).
Make this chili, serve it to someone you love and enjoy this beautiful season!
- Olive oil
- 2 garlic cloves, minced
- 1 medium red onion
- 2 celery stalks
- 2 medium carrots
- 1 large sweet potato
- 1-2 cups assorted sweet + hot peppers
- 1 15-ounce can of black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Large pinch of cinnamon
- Salt and pepper, to taste
- 1 15-ounce can diced tomatoes
- 1 28-ounce can crushed tomatoes
- 1 tablespoon brown sugar
- 1 15-ounce can coconut milk
- Several large handfuls of baby kale
- Start by prepping all of the veggies. Dice the red onion, celery, carrots, sweet potato and peppers to all the same size (mine were relatively small).
- Add about 2 tablespoons of olive oil to a large pot. Once hot, add the minced garlic and diced onion and cook for several minutes, until the onion has softened.
- Add the celery, carrots and peppers and cook several more minutes, slightly softening the veggies.
- Add the sweet potatoes, and again, cook several more minutes to cook veggies.
- Add the black beans and chili powder, paprika, cumin, cinnamon, salt and pepper to the pot. Stir well to incorporate the spices.
- Add both cans of tomatoes, brown sugar and coconut milk to the pot. Stir well.
- Bring the chili to a boil and then cover the pot and reduce heat. Simmer over low heat until sweet potatoes are tender.
- Taste the chili along the way and add more seasoning according to your taste.
- Before serving, add several handfuls of baby kale and stir, until kale has wilted.