Monday, October 21, 2013

Root Vegetable Chili

So I have this problem.  It's a good problem to have and it most definitely falls into what my mother calls "white girl problems" (also, Mom, there's a whole website about these http://whitewhine.com/ and it's amazing).  See, I have too many farm fresh vegetables.  I know, I know, a little bit of a ridiculous problem. Luckily, I'm a problem solver, so instead of submitting my own issues to White Whines, I set out to do something about it.  I made chili.

I understand that many people probably don't consider this chili, as it has no meat.  But I'm a pretend vegetarian, so it makes sense to me.  I've made delicious vegetarian chilis in the past with many more beans, once with lentils, and I've been looking at some other versions with everything from quinoa to chocolate.  This was entirely my own creation though.  I figured I had a ton of veggies that needed to be eaten and I'm not crazy about vegetable soup, so I made chili.  As with many things that I make, basically you chop up a bunch of stuff, put it into a crock pot, and then eat in about 7 hours.






Root Vegetable Chili:

2 Medium Potatoes
1 Small Butternut Squash
4 Carrots
1 Parsnip
5 Small Sweet Potatoes
1 28 ounce can of crushed tomatoes
1 15 ounce can of black beans
1 Heaping Teaspoon cumin
1 Teaspoon chili powder (less if you don't love spicy)
1 Tablespoon Soy Sauce
2 Tablespoons Apple Cider Vinegar
Salt and Pepper

First, peel and chop all of your vegetables.  This is the only part about this recipe that can be considered actual work.  Try to get them all around the same size, so that they cook at the same rate.  Don't obsess though, this is chili, not spinal surgery.



When you've chopped them all, toss them into the crock pot.  Then add the tomatoes.  Fill the can about halfway up with water after you pour the tomatoes into the pot, it needs a bit more liquid.  Then, rinse the beans and add them.



Next, add your spices, cumin, chili powder, salt, and pepper.



Finally, add the vinegar and soy sauce. 



Now, and this is EXTREMELY important, plug the crock pot in before turning it on.  You see, I had this great idea.  I was going to have the chili cook while my friends and I took the dogs to Blue Hills to burn off some energy.  Then, after a few hours of pretending to be outdoors women, we'd come home to a hearty bowl of chili that had been cooking while we were gone.  Except genius here plugged in the blender instead of the crock pot.  So we went to Dogwood instead.  Don't be like me.





Top with a little bit of sour cream or greek yogurt and some cheese.  Feel free to add whatever other things you usually put on chili as well.  This is a much more soupy chili than what many people make, so it probably won't be a great topping for potatoes, but it's still darn good. 



In other news, my favorite season is here.  Although I'm not obsessed with the Pumpkin Spice Lattes like many are, I do love the leaves and the ability to wear leggings in public as an actual outfit.

Funny Seasonal Ecard: If you say “Pumpkin Spice Latte” 3 times in front of a mirror a white girl in yoga pants will appear and tell you her favorite things about Fall.




What is your favorite season?  

Do you have a favorite chili recipe?  

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