I’m back once again after what seemed like the looooongest (but the best!) break of all time. It’s cold outside…viciously cold, we have snow and wind and all that other fun stuff that comes with winter in a non-tropical state, so my family and I have just been enjoying our time together before the kids head back to school. Lots of board games, video game playing, and catching up on our favorite TV shows…it’s been the best. Someone should really pay me to do these types of things. Then the old saying, “love what you do and you’ll never work a day in your life” will REALLY apply.
In 2014, I’d like to start adding some more savory recipes to the blog. I’ve already been working on a few recipes and came up with one the other night that I thought was a winner. Since it’s January and that means everyone is trying to eat healthier, I wanted to make a chili that would be really tasty and not contain meat, something that would be a good choice for a Meatless Monday meal. But, to do this, I also needed to make sure that it was hearty enough to satisfy my carnivore husband. This chili is really thick and hearty, I promise, you won’t even care that it doesn’t contain any meat.
Ingredients
- 1 large sweet potato, peeled and cubed
- 3 medium carrots, chopped
- 1 cup frozen corn
- 4 stalks celery, chopped
- 1 medium onion, rough dice
- 1 can diced tomatoes
- 1 can stewed tomatoes
- 1/4 cup salsa
- 1 can cannellini beans, drained
- 1 can dark kidney beans, drained
- 1 clove garlic, minced
- 1 tablespoon chili powder
- sliced jalapenos (optional)
- 1 cup water
Directions
- Start by placing your sweet potato, carrots and onion on a baking sheet. Drizzle with a little olive oil and salt and pepper.
- Place into a 420 degree oven for 10-15 minutes.
- Remove baking sheet and add celery and carrots. Shake the pan to allow the olive oil to coat the celery and corn.
- Return to the oven for an additional 10 minutes, or until sweet potatoes are fork tender.
- While vegetables are roasting, add olive oil and minced garlic to your chili pot over medium heat. (Make sure that your garlic doesn't burn!)
- Add both cans of tomatoes, both cans of beans, salsa, water, and chili powder. Bring to a simmer.
- Once the vegetables are done roasting, immediately add them to the tomato mixture and continue simmering for 10-15 minutes, stirring occasionally.
- If your chili becomes too thick, add a bit more water.
- Enjoy!
In case you’re wondering what I used on top of this particular bowl of chili. That, my friends, is my simple secret for a tasty chili topping. It’s store bought polenta that’s been sliced and pan fried in a little bit of olive oil. You could go all out and make your own polenta, but since I’m the only one in this house that eats it, going to store bought route is a time saver and also an ingredient saver for me.
So, since it’s Monday, embrace it by making this Meatless Monday Roasted Vegetable Chili. Have a great week!
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