There comes a day every year where it finally feels like Fall. The air feels a little more crisp, I’m drawn towards my sweaters and boots and most importantly, there is nothing more I want to eat than a hearty bowl of chili!
There are so many ways to easily throw together chili. All you really need is a base, beans and spices and you are on your way. So I played around with my standard recipe to give this chili a smoky touch.
Scott and I love spice but the first go was even a little too spicy for me so I had to tone it down a bit. This still has a little kick but if it’s too much you can always toss in some vegan sour cream!
Grab some cornbread and dig in my friends!
- 2 Tbsp olive oil
- 1 large onion, peeled and diced
- 2 carrots, diced
- 4 stalks celery, diced
- 5 Tomatoes, seeded and diced
- 2 sweet potatoes, cut into very small cubes - can sub squash
- ½ Tbsp chili powder
- ½ Tbsp Smoked paprika
- 2 tsp ground cumin
- 1½ tsp sea salt
- 1 tsp dried oregano
- 2 cans (15 oz) black beans, drained
- 1 can chipotle adobo sauce - see notes
- 1 can Diced green chili’s
- 1 cup corn
- 1 cup Almond Milk (more if needed)
- Add oil, onion, carrots, and celery to a large pan and cook over medium heat until onions become translucent, about 5-7 minutes.
- Add tomatoes, potatoes and spices in and cook for another 5-7 minutes, or until tomatoes begin to break down.
- Add beans, chipotle sauce, chili's and corn and simmer over medium heat for 30 minutes or until the potatoes are cooked through.
- Add almond milk and mix well - add more if needed to get to your desired texture. I chose to use an immersion blender at this point too to thicken it a bit but that is optional. You can also transfer a cup or two to a blender, mix and then add back in.
- Taste and add any additional spices as needed.