Veggie Chili for a Crowd
Yesterday, I wrote about the meal I made for the GreenHouse mural painters over the weekend: a pot of vegetarian chili, two pans of buttermilk cornbread, and two dozen chocolate chip cookies.
Although we make veggie chili all the time, with whatever ingredients we have on-hand (it's one of our favorite pantry meals that can come together even when we have little to no fresh produce), I created this recipe to fit the needs of producing a batch in bulk in the middle of winter. So, here it is, a recipe for creating vegetarian chili to feed a group of about 20:
Although we make veggie chili all the time, with whatever ingredients we have on-hand (it's one of our favorite pantry meals that can come together even when we have little to no fresh produce), I created this recipe to fit the needs of producing a batch in bulk in the middle of winter. So, here it is, a recipe for creating vegetarian chili to feed a group of about 20:
Vegetarian Chili for a Crowd
- 2.5 onions, diced (reserve 1/2 onion for raw topping)
- 3 very large sweet potatoes, diced
- ~50 oz. diced tomatoes (two large cans OR one full freezer bag)
- 4 cups black beans or pinto beans (canned or cooked beforehand)
- 4 cups baked beans (canned or made beforehand using this recipe)
- 3 cups frozen corn
- 4 Tbsp chili powder
- 2 Tbsp dried basil
- salt to taste
- optional toppings: raw diced onion, grated cheese, pickled jalapenos, sour cream, hot sauce
- In a large stock pot, saute onion in several tablespoons oil until fragrant, 5-7 minutes.
- Add sweet potatoes and enough water (~1.5 cups) to just surround the potatoes. Cover and let simmer for 10-12 minutes, until potatoes soften.
- Add remaining ingredients and stir to combine, adding water if needed to maintain moisture. Bring to boil, then reduce heat and let simmer until the chili begins to take on a uniform consistency and the sweet potatoes begin to lose shape a little bit.
- Serve in bowls, with toppings sprinkled atop as desired.
What, no cumin?
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