Adapted from Happy Herbivore by Lindsay S. Nixon
Here’s another recipe for chili. When I went off to college I learned to love chili. I never liked chili with meat but I love vegetarian chili. This recipe is easy and quick and you don’t have to rush to the supermarket since it doesn’t have any strange ingredients.
Yield: 4 servings
- 1 cup vegetable broth, divided
- 1 onion, diced
- 1 small sweet potato, diced
- 8 tablespoons tomato purée, divided
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 cup canned corn, drained
- 2 cups chopped spinach
- 1 15-ounce can black beans, undrained
- Line a large pot with a thin layer of broth and sauté the onion over high heat until translucent.
- Add the remaining broth, sweet potato, 6 tablespoons of tomato purée, chili powder and cumin. Cover, bring to a boil and simmer until the sweet potato is fork-tender.
- Add the corn, spinach and black beans with their liquid, stirring until the spinach wilts.
- Add the remaining 2 tablespoons of tomato purée and stir.
Comments: I loved the rainbow of vegetables in this chili and it was really good. The original recipe uses kale instead of spinach but I don’t like kale at all so I used spinach instead. It also says that it yields 2-3 servings but I think you can feed at least 4. I made the chili with Roasted Herbed Fingerling Potatoes but I think it would go really well with cornbread as well.