Meat-free chili can be just as hearty and satisfying as the real deal, as demonstrated by this version that's given heft with black beans, corn, and sweet potato and heady with onion, garlic, and cumin, with a kick of heat from Tabasco sauce (add more or less as desired). It's even better the next day, when the flavors have been allowed to meld; just reheat over moderate heat, stirring once it's warm to distribute everything and to heat evenly. Serve with rice, or with cornbread or tortillas.
- 1 onion (large, chopped)
- 1 tablespoon olive oil
- 1 red pepper
- 2 garlic cloves
- 1/4 teaspoon cumin
- 1 teaspoon Tabasco Sauce
- 400 grams peeled tomatoes
- 140 grams white wine
- ground black pepper
- 1/2 teaspoon oregano
- 80 grams carrot (chopped)
- 130 grams sweet potato (chopped)
- 2 bay leaves
- 200 grams corn
- 500 grams black beans (cooked, drained)
- cilantro (for garnish)
- parsley (for garnish)
- Heat the olive oil in a large pan, and saute the onion until translucent. Add the garlic and pepper, cook over medium heat for 5 minutes.
- Add the cumin and the Tabasco.
- Then, add the tomato, and white wine. When the mixture begins to boil, add the carrot, sweet potato, and bay leaves.
- Boil for 2 minutes, then lower the heat and simmer for 50 minutes.
- In the last 20 minutes, remove the lid so the sauce thickens.
- Add the corn and beans, and cook for 10 more minutes.
- Sprinkle with cilantro and parsley, serve with rice.