karma : the force created by a person’s actions that some people believe causes good or bad things to happen to that person.
remember when i joked about my friend jess eating the cashew mushroom soup that i made and whether or not i should tell her that there was nail polish in it?
well, karma happened.
yesterday, post shoveling out my car, i made some pretty awesome vegetarian chili. it came out perfectly… except for the STONE IN IT. that i bit down on. so hard that i let out a yelp.
A STONE. THERE WAS A STONE IN MY CHILI.
i’m guessing that’s the only one. juuuuust mentioning it in case you find another. FULL DISCLOSURE HERE PEOPLE.
VEGETARIAN BLACK BEAN, SWEET POTATO, & QUINOA CHILI
adapted from theKitchn
2 cups sweet potatoes, cubed
1 onion, chopped
1 to 2 chipotle chiles from canned chipotle chiles in adobo, minced (i like the heat of 2)
5 garlic cloves, chopped
1 14.5-ounce can fire-roasted tomatoes
1/2 pound dried black beans, rinsed well
1/2 cup quinoa, rinsed and drained
1 tablespoon olive oil
1 1/2 tbsp chili powder
1 tbsp ground coriander
1 tsp dried oregano
5 cups water
salt and pepper to taste
optional garnishes: cilantro, green onion, avocado, sour cream, CHIPS
- HEAT oil in heavy large pot over medium heat. add the onion and cook until beginning to brown, 6-7 minutes. stir in garlic, chili powder, and coriander. cook together for 1 minute.
- STIR in tomatoes with their juices, beans, chipotle pepper, and oregano. add 5 cups of water, cover, and bring to a boil.
- REDUCE heat to low, cover with lid slightly ajar and simmer until beans are tender, 2 – 4 hours.
- AFTER 1-1/2 hours of cooking, add the sweet potatoes, quinoa, and salt/pepper.
- SIMMER with lid slightly ajar until everything is cooked through.
notes: stir this occasionally for even cooking. if chili becomes too thick, add more water. if it becomes too watery, remove the lid.