Tuesday, January 8, 2013

Loaded "Rainbow" Chili--Vegan of course

With the terrible loss in the BCS National Championship game still fresh in my mind, I decided that dinner tonight needed to be something comforting, something synonymous with football and cold weather...  Well, this chili recipe is just what the proverbial doctor ordered to fix my wounded football heart.  

(To give you an idea of what football is to me, watch Remember the Titans... the little blonde girl whose daddy is the coach... yeah, that's me.  Blonde, coach's daughter who's not afraid to scream at refs, players, or the TV when they are being stupid.) 

I was raised on Notre Dame football.  Literally was born the same year they last won the National Championship game, watched Rudy every Friday night growing up... Even my puppy's name is Rudy and has Notre Dame colored blankets and will soon have a ND Fleece Pullover.  (Obsessed is putting it VERY lightly...)  Anyway with our disappointing loss to Alabama last night, I needed this chili.  It filled, warmed, and (attempted to) cheer me up, so I know it will for you too!

 Rudy smiling for the camera :-)

1/2 medium red onion, chopped
1/2 medium white onion, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped

1 poblano pepper, diced
2 medium sweet potato, peeled and cut into 1⁄2-inch pieces
4 garlic cloves, chopped
1 1/2 tablespoon chili powder
1 1/2 teaspoon ground cumin
1 teaspoon cayenne pepper (more or less, depending on how spicy you like your chili)
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
ground sea salt and black pepper
1 28-ounce can diced tomatoes, including the liquid

1 can black beans, rinsed and drained
1 can dark red kidney beans, rinsed and drained

1 can light red kidney beans, rinsed and drained
2- 2 1/2 cups veggie broth

1 1/2 cup frozen corn
diced avocado (for garnish/topping)


In a 4 to 6 quart Dutch oven or stockpot, saute the chopped vegetables in one to two tablespoon of olive oil on medium-high heat. You’ll need to stir the ingredients every few minutes so they can cook evenly.

Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover for about two hours, stirring occasionally.  Towards the end of the cooking time, add in the frozen corn and stir to combine.  Continue to heat until the corn is warmed through.

While it cooks for 2 hours the sweet potatoes will soften and the chili will thicken.


On the stove (pre-corn) LOOK AT ALL THOSE VEGGIES!
Dinner is served! (Diced avocado on top and 
cornbread muffins on the side. YUMM YUMM!)

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