Thursday, September 19, 2013

Vegan Bean and Sweet Potato Chili

Some dishes are easier to veganize than others, and this vegan bean and sweet potato chili is a great example of a recipe where no love is lost by eliminating meat.

As the weather cools down, a bowl of this rich and hearty vegan chili is just the thing to keep you warm. It packs just enough heat and smokiness to make you feel cozy inside, and uses kidney beans, sweet potato, and chopped garbanzo beans to keep the texture varied.

Served with couscous, quinoa, or another grain, this vegan chili will satisfy even the staunchest carnivore in your life.

The recipe below is adapted from The Best Vegetarian Bean Chili on Serious Eats. I forgot that my dried chiles all got tossed out when we had an explosion of garlic mites (gross), so I just charred some fresh peppers on the stove-top to try and get some of that smoky taste - you can view a tutorial on charring peppers here.

Vegan Bean and Sweet Potato Chili


1 anaheim chile, charred
1 jalapeno chile, charred
1 poblano pepper, charred
1 red bell pepper, charred
4 cups of vegetable broth
2 14 oz cans of garbanzo beans, drained and liquid reserved
2 14 oz cans of diced tomatoes, drained and liquid reserved
1 onion, diced
6 cloves garlic, minced
2 Tbsp cumin
2 Tbsp chili powder
1 Tbsp oregano
1 Tbsp paprika
1 tsp coriander
1/2 tsp cayenne pepper
1 Tbsp balsamic vinegar
1 tsp soy sauce
1 Tbsp miso paste
2 cans kidney beans
1 large sweet potato, large dice
2 Tbsp tequila
Olive oil

Optional garnishes: Parsley or cilantro, lime wedges, fresh corn kernels, pepitas, and avocado.

1.  Remove stems from chiles and coarsely chop. Puree charred chiles and peppers in a blender with 1/4 cup of the vegetable broth. Set aside.
2. Add remaining 3 3/4 cups of veggie broth into a large bowl. Drain chickpeas over bowl, adding their liquid to the broth.
3. Pulse chickpeas in food processor a few times until coarsely chopped. Set aside.
4. Add both cans of diced tomato to the bowl of liquid.
5. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until tender.
6. Add garlic, cumin, chili powder, oregano, paprika, coriander, and cayenne pepper to the onion. Saute for about a minute.
7. Add balsamic vinegar, soy sauce and miso, stirring to deglaze pan.
8. Add pureed chiles, the bowl of liquid and tomatoes, chickpeas and kidney beans to the pot.
9. Bring to a boil, then reduce heat and simmer for about 1 and a half hours, until liquid has reduced slightly. Taste and adjust seasoning.
10. Add diced sweet potato and continue to cook for another 30 minutes or so, or until the sweet potato is tender and the chili has reached your desired thickness.
11. Stir in the tequila (alcohol brings out flavor compounds that aren't soluble in oil or water). Serve chili garnished with parsley or cilantro, lime wedges, fresh corn, pepitas, and avocado.

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