In the wintertime, Z and I make my Slow Cooker Vegetarian Chili almost weekly. The hearty, protein-packed chili is so wonderfully comforting on a cold winter evening.
Last week, when the temperatures were in the 70s (come back, please?), I was craving my chili. We didn't have all of the ingredients I needed on-hand, so I winged it...and came up with a spring-friendly version of our winter favorite.
Vegan Spring Chili
Yields: 4-5 servings
-1 tablespoon olive oil
-1/2 red onion, diced
-1 large clove garlic, minced
-3/4 cup chopped roasted red peppers
-1 tablespoon chili powder
-1 teaspoon ground cumin
-Generous pinch of cinnamon
-Pinch of cayenne
-Salt and black pepper, to taste
-3 cups low-sodium vegetable broth
-1 15-ounce can low-sodium black beans (not drained)
-1 15-ounce can chickpeas, drained and rinsed
-1 cup frozen sweet corn kernels
-1 tablespoon chopped pickled jalapenos
Fresh cilantro and lime wedges, for serving
Directions:
1.) In a medium-large pot, heat olive oil over medium heat. Add onion and cook until it begins to soften, about 5-6 minutes. Add garlic and cook until fragrant, about 15 seconds. Add roasted red peppers, chili powder, cumin, cinnamon, cayenne, salt, and pepper, and cook for about 1 more minute.
2.) Pour in vegetable broth, black beans, chickpeas, corn, and jalapenos. Turn heat to high and bring to a boil. Then, lower heat and simmer for 20 minutes. Taste for seasoning.
3.) Serve with fresh cilantro and lime wedges. (We also enjoyed some Goat Cheese & Scallion Scones on the side).
This spring version of my favorite chili was satiating yet perfectly light for a warmer evening. I loved how the hint of cinnamon helped sweeten things up while the cayenne, jalapenos, and chili powder gave each spoonful a nice mellow kick of heat.
Several nights later, we spooned some of the leftovers on top of nachos, and I highly recommend you do that, too. ;)
What's your favorite soup or chili to have in the spring?
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