Day 39 - Chilly? Chili!

What is it abou a cold winter day that just calls for  a big pot of chili?  I can't imagine living my life in a warm climate and never getting that urge to gobble up a big bowl of spicy goodness.  My friend Elise sent me this recipe for Sweet Potato and Black Bean Chili.  It's from AllRecipes.

The truly wonderful thing about this recipe, and about vegan eating in general, is that I had all the ingredients for this dish in my fridge and pantry (except for the fresh jalapeno, whch I had canned instead).  No mad dash to the store.  It was all just there!  In a busy life, this saves so much time.

Of course, I tinkered with the recipe a bit.   I used just a tiny bit of olive oil for the sweet potatoes and omitted the rest.  And I used just one can of beans and added a half package of Boca crumbles.  And some frozen corn  And didn't use sour cream for a garnish.  Also, I didn't have cilantro, but next time, I will.  And I'll also make the Vegan Cornbread that Elise recommended.  This was OMG yummy!  Thanks, E!

Sweet Potato and Black Bean Chili

http://allrecipes.com/Recipe/Sweet-Potato-and-Black-Bean-Chili-2/Detail.aspx
with alterations by me!

2 pounds orange-fleshed sweet potatoes, peeled and cut into cubes

1/2 teaspoon ground dried chipotle pepper

1/2 teaspoon salt

2 tablespoons olive oil, divided

1 onion, diced

4 cloves garlic, minced

1 red bell pepper, diced

1 jalapeno pepper, sliced

2 tablespoons ancho chile powder, or to taste

1 tablespoon ground cumin

1/4 teaspoon dried oregano

2 (14 ounce) cans fire-roasted diced tomatoes

2  cups water, or more as needed

1 tablespoon cornmeal

1 teaspoon salt, or to taste

1 teaspoon white sugar

1 teaspoon unsweetened cocoa powder

1 (15 ounce) can black beans, rinsed and drained\
1/2 pkg. Boca veggie crumbles
1 cup frozen corn

1 pinch cayenne pepper, or to taste

1/2 cup sour cream, for garnish (optional)

1/4 cup chopped fresh cilantro, for garnish (optional)

1.  Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

2.  Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.

3.  Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.

4.  Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.

5.  Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.

6.  Stir black beans, Boca, frozen corn and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.