Hello everyone,
Greetings from Austin, where February is treating us to the best of both worlds β stunning sunny weather during the day and cool nights perfect for snuggling up with a warm blanket and a warm bowl of chili. (If you live here, you know what is coming soon ππ₯΅) And what better way to embrace the last bit of winter than by indulging in some hearty chili? If you want to elevate this into an even more delicious meal, serve it over Fritos and serve it with a bit of sour cream! YUM! did you know that Fritos are vegan-friendly?!
Every year I embark on a journey to incorporate more veggies into my meals, today I've dug out my Vegan Chili recipe which was always an absolute favorite in my family. It's a warm and comforting dish that not only satisfies the taste buds but also aligns with my commitment to a (mostly) plant-based lifestyle. π±π²
Ingredients:
1 Tbsp olive oil
3 cloves garlic
1 yellow onion
1 large carrot
1 red bell pepper
1 small jalapeno (optional)
1-2 medium to large sweet potatoes
2 Tbsp mild chili powder
1 Tbsp cumin
1β2 tsp dried oregano
1β4 tsp garlic powder
1β4 tsp paprika
Salt to taste, start with 1β4 tsp
black pepper
1 (28 ounces) can of crushed tomatoes
1 cup vegetarian broth
1 (15 ounce) can black beans
1 (15 ounce) can kidney beans
To garnish:
Tortilla chips
Lime wedge
Cheese & Sour Cream (if you are not vegan)
Avocado
Cilantro
Instructions:
In a large pot heat oil.
Add in onion and cook for 2-3 minutes on medium heat.
Add garlic, diced carrot, red bell pepper, cubed sweet potatoes and jalapenos; saute for 4 minutes, stirring frequently. Lower the heat if necessary, do not burn the garlic.
Add chili powder, cumin, oregano, garlic powder, paprika, salt, and pepper and stir.
Pour in crushed tomatoes, veggie broth, beans, and corn and mix until combined.
Bring to a boil, then reduce heat and simmer for 30 minutes, check the sweet potatoes to see if they are fork tender.
Serve with tortilla chips, lime wedges, and avocado.
Enjoy!
_____________________________________________________________________
πClass Highlight:
I'm thrilled to announce the launch of our super fun in-person Spring Break camp! It's packed with exciting delicious recipes I am going to share with your children. We will be baking a delightful recipe every day and your young chefs will bring some home to share with you. Spaces are filling up fast, so be sure to secure a spot for your young chefs. It's the perfect way to make this Spring Break a memorable one!
Stay warm, stay creative, and stay tuned for more updates on delicious recipes and exciting events.
Sending you warmth and joy,
Chef Pascal