enjoying the foliage

deliciousness in abundance

Posted on: Wednesday, April 2, 2008

Aside from papers, class, and food, life has been woefully uninteresting lately. And so, I present you with the vegetarian chili recipe I used yesterday for tomorrow’s Philosophy and Feminism potluck. I had some for lunch today and can vouch empirically for its overall goodness. The recipe was adapted from something I found in one of those seasonal Longo’s compendiums.


  • 1 Spanish onion – the bigger, the better (I just like onions) – roughly diced
  • 5 garlic cloves minced
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 cup whole wheat flour
  • 2 cup veggie stock
  • 5 large sweet potatoes, peeled and diced
  • 2 796 mL cans of diced tomatoes
  • 2 can kidney beans (or whatever other lentils you like in your chili)
  • 2 sweet peppers, roughly diced (I had a yellow one, and I stole a green one from the crisper)
  • salt and pepper to taste


  1. heat a generous amount of olive oil in a large stew-pot-type vessel (I used the biggest one in the house and it filled to the brim) and throw in the onions, garlic, and spices on medium heat for about five minutes.
  2. sprinkle the flour over everything in the pot, give things a mix, and let it all cook for another minute.
  3. add the chicken stock and give things another stir.
  4. put in the sweet potatoes and diced tomatoes, then let everything come to a boil.
  5. cover the pot and turn down the heat so that everything is simmering nicely for about 20 minutes.
  6. add the kidney beans and peppers, and let it all simmer uncovered for another 10 minutes.
  7. give things a taste, add salt and pepper as necessary
  8. let it cool on the stove top, stick it in the fridge, and then leave it there overnight or for as long as you can wait. the flavours will meld and it’ll thicken up deliciously.


This probably took me about an hour and a half to do with all of the chopping and clean-up. Like most tubers, sweet potatoes are a pain to work with unless you have a knife with some decent weight. I would be a much happier cook if I had a Chinese cleaver, but alas…

For those of you who actually like spice, substitute a sweet pepper for something that actually has kick. I was cooking for people whose palates I know nothing about, so sweet is always safe.


2 Responses to "deliciousness in abundance"

Guys, this was seriously tasty.

I’m going to make this Monday night to celebrate not having any more essays. Here’s a vegan chili that’s less sophisticated:

tomato sauce
curry paste
chopped up and fried onions
served on top of either chickpeas or red kidney beans

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