black bean chili with root veggies

I love BBQ’s and summer salads, but there is something about this time of year that gets me excited about being in the kitchen. The Fall season brings out so many yummy dishes that I’m not even sad to say goodbye to grilled chicken, burgers and coleslaw. I’ve got several cozy recipes in the queue to try over the next couple of weeks and I’ll be sure to share them with y’all.

Last night I made a black bean chili with fall root vegetables from the Autumn 2011 LCBO Food & Drink magazine. In true “me” fashion I didn’t have all of the ingredients, but a girl can improvise right? It was delicious and I’ve got enough for lunch today!

This version is totally veggie, but when I make it again the Hubs has requested I add a little ground beef or ground turkey. I agreed that it would give it some added bulk. Since we’re on the gluten free train and couldn’t enjoy our bowls of chili with a delicious, soft piece of bread we sopped up the bottoms of our bowls with corn tortilla chips.

Feeling inspired?

You’ll need (this is my version):

  • 1 can black beans
  • 3 tbsp olive oil
  • 1 cup chopped onion (approx. one onion)
  • 1 tbsp chopped garlic (approx. two cloves)
  • 1 jalapeno pepper, seeded and chopped
  • 2 tsp ground cumin
  • 1 tsp dry oregano
  • 2 tbsp chili powder
  • 1/2 tsp paprika
  • 2 cups carrots, peeled and chopped (approx. four large carrots)
  • 1 can diced tomatoes with their juices
  • 2 cups vegetable stock
  • 2 cups water
  • 2 cups sweet potatoes, peeled and cubed (approx. two large sweet potatoes)
  • salt to taste
  • 1 cup cheddar cheese (for garnish)

Then you:

  1. Heat olive oil in large pot on medium/high heat, add onion and cook until softened, approximately 5 minutes.
  2. Add garlic and jalapeno and cook for 30 seconds, then add spices (cumin, oregano, chili, and paprika) and saute for a minute.
  3. (If using ground turkey or ground beef this is where I would add it, but if you’re going veggie skip this step.)
  4. Add carrots and stir until coated in spices.
  5. Add dices tomatoes, veg stock and water and bring to a boil.
  6. Turn heat to medium/low and let simmer for about 10 minutes or until carrots are beginning to soften.
  7. Add sweet potatoes and let simmer for 15-20 minutes or until vegetable are tender and flavours are combined.

That’s it! Serve in bowls garnished with lots of cheddar cheese and corn tortilla chips for dipping.



Alanna Banks

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