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:

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
  1. In a large stock pot, saute onion in several tablespoons oil until fragrant, 5-7 minutes. 
  2. 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. 
  3. 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. 
  4. Serve in bowls, with toppings sprinkled atop as desired.
Easy, quick, and very malleable to fit whatever you have on hand. Yum!


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