Molly MacRae is offering us a healthy eating challenge here. Post a veggie chili recipe in the comments in the next week and your recipes will be tested. The winner will get a copy of Molly’s new mystery, Spinning in her Grave! I’ll post chili recipes and/or cornbread this week too. Just what we need for this never ending winter!-Amy
It snowed again last night. Again. Snow. And . . . that’s okay with me. That’s because I don’t have to drive in it and I have arctic mittens and 17 layers of long underwear to put on for the walk to work. Not that I don’t feel the cold. Wind chills of 20 or more below find the chinks in any penguin suit, and by the time I get home in the evening, I’m ready for 3 more layers of wool and a warm supper. A steaming bowl of chili sounds excellent, doesn’t it? But do you have an excellent recipe for vegetarian chili? Because I don’t.
I do have a recipe for black bean and sweet potato burritos, the filling for which might pass for chili if it’s in a bowl instead of a tortilla. It’s great stuff, and you’ll find the recipe below. But if you have a recipe for vegetarian chili, that you’re willing to share, post it in the comments here. I’ll collect them and send them on to an independent, chili-loving judge. Over the next few weeks, the judge will do judge stuff with them (make, eat, repeat – possibly in more ways than one,) and then tell me which one is Top Chili. I’ll send the winner a copy of Spinning in Her Grave, book 3 in my Haunted Yarn Shop Mysteries.
I look forward to your recipes! Good luck and keep warm. Here’s the recipe for black bean and sweet potato burritos. I’m going to skip the tortillas, next time, and put the filling in bowls with the cheese sprinkled on top and a dollop of the mango salsa.
Black Bean and Sweet Potato Burritos (for a crockpot)
5 hours cooking time, on low
20 minutes preparation time
1 – 2 tablespoons chili powder
2 teaspoons dried oregano
1½ teaspoons dried ground cumin
1 large sweet potato, peeled and diced (2 – 3 cups diced potato)
2 cups cooked black beans, or a 15 ounce can, rinsed and drained
4 cloves garlic, minced
1 medium onion, thinly sliced
1 jalapeño pepper, minced
1 green pepper, chopped
1 cup fresh or frozen corn
Add after cooking:
3 tablespoons lime juice
¼ cup fresh cilantro, chopped
For assembling burritos:
Shredded cheddar or Monterey Jack cheese