THREE RIVERS AREA — When it comes to vegetarian chili recipes, the choices are endless - some as simple as pouring a can of beans and tomatoes in a pot and adding a bit of spice, while others are an all-day simmering affair.
This one rests comfortably in between these two approaches and has the most rich and layered flavor of any chili (vegetarian or not) I’ve ever tried.
The addition of sweet potatoes was inspired by a recipe in Bon Appetit that added butternut squash to chili, and I loved the idea.
The chipotle pepper is an important part of the sauce.
They’re sold in little cans in the Latin section of many grocery stores or in any Mexican market. If you can’t locate them near your home, you can use an additional 1/2 teaspoon of chili powder, or experiment with a smokey Spanish paprika. It won’t have the same heat at all, but it will still be delicious.
The ideal cooking time for beans can vary, largely determined by the freshness and type of bean. If you’re usingvery old dried beans, they’re going to take much longer to cook. So the cook time for this recipe probably seems vast (2-4 hours); I would just plan ahead so you’re not finishing up the chili the second guests walk in the door. I’d much rather do a quick reheat than explain to guests that the beans are taking a little longer than expected.
The sweet potato and quinoa actually cook in the chili.
You’re going to want to add the sweet potato and quinoa when the chili has about 45 minutes left to go, so use your best guess as to when the beans are still pretty firm on the outside but are surely softening on the inside. If you’re like me and don’t mind your sweet potatoes and quinoa quite soft (it is chili, after all), just toss them in after 1 1/2 hours of cooking time andcall it a day.
As with most soups, stews and chilis, think of the water quantity as a rough guide. You may find toward the end that you need to add more water as both the beans and quinoa start absorbing it.
BLACK BEAN, SWEET POTATO AND QUINOA CHILI Serves 4-6 Ingredients: 1 tablespoon olive oil 1 onion, chopped 5 garlic cloves, chopped 1 1/2 tablespoons chili powder 1 tablespoon ground coriander 1 (14.5-ounce) can fire-roasted tomatoes 1/2 pound dried black beans, rinsed well 1 chipotle chili from canned chipotlechilies in adobo, minced 1 teaspoon dried oregano 2 teaspoons kosher salt, plus more to taste 1 1/2 cups sweet potatoes (2-3 small), cut into 1/2-inch cubes 1/4 cup quinoa, rinsed and drained Sour cream, to top (optional) Green onions, chopped, to top (optional) Fresh cilantro, chopped, to top (optional) Directions: Heat the oil in heavy large pot over medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes. Add garlic, chili powder and coriander and stir.
Cook together for 1 minute.
Stir in the tomatoes with their juices, beans, chipotle and oregano.
Add 5 cups of water and bring to aboil. Reduce heat to low, cover with lid slightly ajar, and simmer until beans are flavorful and tender, anywhere from 2 to 4 hours (depending on the age of your beans).
After 1 1/2 hours of cooking, add the sweet potatoes, quinoa and salt. Place the pot’s lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are cooked through. Add more water if the chili becomes too thick. Season to taste with salt and pepper.
Serve with sour cream, cilantroand green onion.
Can make two days ahead. Store in refrigerator. Freeze leftovers.
Megan Gordon is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.
Three Rivers, Pages 52 on 05/24/2012