5 February 2013

Veggie Chili

It was Superbowl Sunday. The whole world (well the US and Canada) was going mad. Discussing if Beyonce will lip sync. Anticipating the awesome adds we will be subjected to this year. Looking forward to the new technology that will make the play-backs quality above anything we have ever seen before.

I was obsessing about food. I mean, with all the basement parties going on, food will be served to the hungry football fans, no? But what kind of food? Ribs. Chicken wings. Deep fried cheese sticks. Nachos. All washed down with beer. Humph.

I needed to make sure that the party I was going to was going to have something, well, more delicious, and admittedly not artery clogging, to feed the masses. Don't get me wrong, I love ribs! And I looove cheese. But chances are all those fatty snack will come out of the freezer. Not quite as appealing now.

So I decided to make veggie chili! And crossed my fingers that all da boys in da room wouldn't hate on my meat-free dish...




















It was spicy. It was rich. It was colourful. And it was super tasty. And I think I even converted some meat-lovers to my veggie alternative. (Or so they politely said!)




















To make it you'll need:

2 tablespoon olive oil
1 medium onion,
3 garlic cloves, crushed
1 yellow bell pepper, cut in cubes
1 tablespoon smoked paprika
3 tablespoon chili powder (I used the mild flavouring)
1 teaspoon Espelette pepper
dried chili flakes - to your liking
2 medium sweet potato, diced
398 ml (13 oz) canned chopped tomatoes
398 ml (13 oz) vegetable broth
540 ml (19 oz) canned mixed beans, drained and rinsed
300 ml canned corn, drained
garnish: coriander, lime wedges, avocados, crème fraiche or sour cream

Fry the onion in the olive oil until soft. Add the garlic, bell pepper and spices.




















Let cook for 2 minutes until fragrant.




















Add the sweet potatoes, tomatoes, broth and beans.




















Cook for 30 minutes, or until the sweet potatoes are tender, but don't fall apart. You don't want them to become all mushy. Add the corn and cook for 5 minutes.




















Serve in small bowls, and pimp up your chili with whatever takes your fancy. I especially like to add avocados to mine and some coriander too. My dad like it plain, with some lime wedges to squeeze. My cousins dashed theirs with Tabasco. To each their own!




















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