Recipe: Spicy vegan chili simmers in the slow cooker
After six-plus hours in the slow cooker, the chili is ready. (Photos: Kathy Morrison)
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The color changes of fall happen inside as well as outside the house. In the kitchen, it's the season of orange vegetables, as winter squashes, pumpkins, carrots and sweet potatoes come into their own.
Sweet potatoes finally are being used for more than marshmallow-topped casseroles -- hello, seasoned fries! -- but these vitamin A-packed tubers have a lot of unexplored potential.
In this recipe, freely adapted from one I found on the New York Times Cooking website, the root vegetable pairs with black beans for a hearty, spicy main dish. A side of cornbread or a green salad are all you need to add to the meal. (Bonus: The kitchen smells amazing while the chili is cooking.)
I simmered this in my slow cooker, but it can be put together on a stovetop without too much trouble. I recommend choosing fire-roasted tomatoes if you're buying cans; I used a 15-ounce can of fire-roasted and a pint jar of home-canned crushed tomatoes in this.
I also peeled one sweet potato and left one unpeeled, to see if there was any difference in texture after cooking, but there wasn't. And I used the cayenne and all 4 chipotles, which kicked the temperature to pretty-hot, but this chili will taste great at any spice level.
Any leftovers can be frozen for a later lunch or dinner.
Spicy black bean and sweet potato chili
Ingredients:
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1 tablespoon vegetable oil
1 large onion, chopped
6 garlic cloves, crushed and chopped
2 large sweet potatoes, about 1-1/2 pounds total, peeled or unpeeled as desired
3-1/2 to 4 cups crushed or diced tomatoes, including juice
1 cup vegetable broth, plus up to 1/2 cup more if needed
Juice of 1 lime (about 1-1/2 tablespoons)
1 to 4 chipotle peppers from a can of chipotles in adobo, chopped, plus 3 tablespoons of the adobo sauce
2 tablespoons brown sugar, packed
2 teaspoons ground cumin
1-1/2 teaspoons salt
1/2 teaspoon ground cayenne pepper, optional
Ground black pepper, to taste
1 cup or more of frozen corn, rinsed to almost defrost it
Optional topping(s):
Crushed tortilla chips, minced red onion, slices of avocado, chopped cilantro, shredded vegan or dairy cheese, or nondairy sour cream
Instructions:
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In a skillet on medium-high heat, heat the oil and gently cook the chopped onion just until soft. Add the garlic, and stir, about 1 minute. Don't let the garlic brown. Add onions and garlic to the beans in the slow cooker.
Chop the sweet potatoes into 1/2-inch pieces and add those to the slow cooker. Stir in the tomatoes, broth, lime juice, chipotles and adobo sauce, brown sugar, cumin, salt, cayenne if using, and plenty of black pepper to taste.
Cook on low setting for at least 6 hours. At that point, check the sweet potatoes; they should be tender. If the chili seems watery, mash the reserved black beans and stir them in. If the consistency is fine, stir in the beans without mashing. If it seems too thick, add some of the extra vegetable broth until it's the right consistency.
Taste and add more salt or pepper as desired. Finally, stir in the corn to warm through. (One cup seemed fine to me, but add more corn if desired.)
The chili can continue to cook for up to 2 more hours, depending on serving time, or it can hold on warm.
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Garden Checklist for week of May 12
Get your gardening chores and irrigation done early in the day before temperatures rise.
* Plant, plant, plant! It’s prime planting season in the Sacramento area. Time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.
* Harvest cabbage, lettuce, peas and green onions. This heat will cause leafy greens and onions to flower; pick them before they bolt.
* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.
* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.
* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.
* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.
* Feed summer bloomers with a balanced fertilizer.
* For continued bloom, cut off spent flowers on roses as well as other flowering plants.
* Got fruit trees? If you haven't already done so, thin orchard fruit such as apples, peaches, pears, pluots and plums before they grow too heavy, breaking branches or even splitting the tree. Leave the largest fruit on the branch, culling the smaller ones, and allow for 5 to 6 inches (or a hand's worth) between each fruit.
* Thin grape bunches, again leaving about 6 inches between them. For the remaining bunches, prune off the "tail" end, about the bottom third of the bunch, so that the plant's energy is concentrated in the fruit closest to the branch.
* As spring-flowering shrubs finish blooming, give them a little pruning to shape them, removing old and dead wood. Lightly trim azaleas, fuchsias and marguerites for bushier plants.
* Add mulch to the garden to help keep that precious water from evaporating. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch to 1-foot circle to avoid crown rot or other problems.
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