Even though it is technically spring now, it’s still cold outside. And, for me, chili is the perfect meal on a balmy day.
I have a tried-and-true vegan chili recipe I usually make, but lately I’ve been feeling like it needed a bit of kick in the pants. I’m trying to add more color to my dreary winter days, so I thought adding some orange-fleshed yams, some pumpkin and three different kinds of beans to the recipe would help make it more zazzy.
Hooray for Beta-carotene!
Boy, am I glad I did! It gave a my chili extra dimensions of texture, flavor and nutrition. The ingredients may seem to be a bit unusual, but they really play nicely together. The recipe makes a large batch, so I recommend freezing any leftovers in single serving containers for a quick and easy lunchtime treat!
Hearty harvest chili
Makes about 10, 1 1/2 c. servings
1/2 sweet onion, diced
3 cloves garlic, minced
1 large yam, cubed
28 oz. can low-sodium diced tomatoes
2, 10 oz. cans diced tomatoes with chilies
1 c. frozen corn
1 c. pure pumpkin
3, 15 oz. cans of beans, rinsed and drained (I used no salt added black, kidney and cannellini beans)
1/2 c. bulgur wheat (prepared according to the manufacturer’s recommendations)
1 T. chili powder
1 T. cinnamon
In a large stock pot cook onion over medium heat until it gets soft (add a little water if they start to stick to the pot), about 10 minutes. Add yams and 1/2 c. water, cover and let steam for five minutes. Add remaining ingredients; turn up the heat and bring to a slow boil. Reduce heat to low and simmer for 20-30 minutes.