During the long, cold, dreary months of winter there is nothing better to me than a nice, warm, hearty pot of chili. Just the smell of it cooking on the stove warms the soul. When it is ready it warms the body as well. This chili is one of my favorite meatless versions. Don’t let the fact that it is meatless fool you, it will stick to your ribs and fill you up nicely!
To start, warm a tablespoon or so of your favorite extra virgin olive oil in a dutch oven or other soup-like pot over medium heat. Dice one large onion and one entire head of garlic.
Peel and dice two large sweet potatoes.
Add the onion, garlic and sweet potatoes into the dutch oven with the extra virgin olive oil. Salt well and saute until the onion is translucent.
No chili is complete without peppers. For this batch I used two red italian peppers, three green bell peppers and one purple bell pepper. Rough chop them, no need to be precise. I like my food rustic looking. Add the peppers into the dutch oven and continue sauteing until they begin to soften.
Once the peppers begin to soften, add in four cups of vegetable broth and bring to a boil. Once the potatoes begin to soften, add in two cans of unsalted diced tomatoes.Season well with salt, pepper, cumin, cilantro, ancho chile powder and chipotle morita flakes. Simmer thirty minutes over low heat.
Rinse and strain two cans of low-sodium black beans. Add into the chili and continue to simmer an additional fifteen minutes or so until the potatoes are soft.
Serve all on its own, over rice or with some nice crusty bread. This meal is perfect for meatless Monday or sharing with a vegan friend. Although, I need no excuse to enjoy it!