Here in the South we have mild winters. Today the temperatures never went above the low-20's. Tonight we are expecting single digits -- without the wind chill. Brrrr!
Chili is definitely in order. One thing I love about being a vegetarian is all of the options for making traditional foods more exciting and bit non-traditional. It is as if vegetarians have permission to think outside of the chili spice powder package and get creative with flavor combinations.
I have several recipes for Black Bean Chili and I decided to use the Black Bean and Sweet Potato Chili recipe on file as a starting point.
Fortunately, I pulled a container of black beans out of the freezer a few days ago so they are defrosted and ready for the chili pot.
Basically I sauteed onions, carrots, and garlic in some olive oil. To that I added cumin, paprika, chili, and adobo chili powder. I let this cook for a few minutes then added the diced sweet potato. After sauteeing for about 8 minutes, I added the container of black beans (approx. 20 oz.), a can of diced tomatoes and some water (since the potatoes will suck up all the liquid). I squeezed the juice of one tangerine into the pot, turned to medium-high and let the boiling get on.
Once it boils, turn it down to simmer -- shouldn't take more than 45 minutes (depending on the size dice of the potato). I am serving this chili with mini-corn muffins (yep, from Jiffy mix).
I'll post pictures after dinner! Stay warm....