We had our first snowfall today, which means we make chili! We love all kinds of chili around here, but this one isn’t just our favorite vegetarian or vegan chili–it’s our overall favorite. It’s hearty, gloppy and warming without being one-note spicy. Even if you think you don’t like squash or sweet potatoes, give them a try here–they don’t taste like what you might expect.
First Snowfall Chili
Our ingredient list includes convenience items, but you can easily make this using dried beans and fresh tomatoes, squash, and sweet potatoes if you prefer, especially as squash and sweet potatoes are in season and you might have the last of the green tomatoes ripening in your garage or basement when the first snow comes; if using the last of those tomatoes, add a 1-2 inch squeeze of double-concentrated tomato paste to improve their flavor.
You can easily halve or even quarter this recipe if you want to make a smaller batch.
- 2 glugs of olive oil, to saute onions
- 2 large yellow onions, chopped or, if you have diners who don’t like the texture of onions, 1-2 onions blended into a liquid
- ▢ 4 tablespoons chili powder
- ▢ 2 tablespoons cumin
- ▢ 2 teaspoons salt
- ▢ 2 teaspoons smoked paprika
- ▢ 1/2 – 1 teaspoon cayenne powder, optional
- 8 cloves of garlic, minced or chopped fine
- 4 28-oz cans of diced tomatoes
- 2 tablespoons light brown sugar
- 4 19-oz cans of beans, mixing as many as you prefer: dark red kidney, light red kidney, pinto, black beans, cannellini beans, Italian northern beans, or garbanzo beans. We use whatever we have on hand but always include at least one kind of kidney bean, at least one dark bean, and at least one light bean.
- 1 bag (10-12 oz) frozen, steam-in-the-bag sweet potatoes
- 1 bag (10-12 oz) frozen, steam-in-the-bag butternut squash
- In a Dutch oven, heat oil to glistening and add onions; cook until golden. Add spices, stirring constantly, for about 30 seconds. Add garlic and stir another 30 seconds.
- Quickly, so that spices do not burn, add tomatoes and brown sugar. Add up to 1/2 can of water if the mixture is thick.
- Add beans, including liquid in can. Bring to a boil, reduce to a simmer, and cook, uncovered for about an hour, stirring occasionally to avoid beans sticking to the bottom of the pot.
- During this time, cook sweet potatoes and butternut squash according to package directions. Drain of any excess liquid, then add to chili. Be sure that the chili cooks with the sweet potatoes and the squash for at least half an hour.
- While you can cook this chili for longer, the longer you cook it, the higher the risk that the beans will become mushy.
Serve with your favorite chili toppings, like Fritos, lime-flavored corn chips, and hot sauce.
Family Foxhole 