What's Gaby Cooking refers to her recipe for Black Bean Sweet Potato Chili as the best vegetarian chili of all time. I fully concur. It's warm and hearty and (if you're into southwest/tex-mex flavors) TASTES AMAZING. Basically, a perfect meal for the cold winter nights coming our way.
It's a one-pot deal that comes together pretty quickly -- which, in normal times, was my saving grace after a long-ass workday and a late return home. Who am I kidding? I still freaken love a low-maintenance dish (and freaken loathe dirty dishes).
The recipe is versatile, too. Play around with toppings! (I love a one-two punch of guacamole and plain yogurt.) Don't like some of the required spices? (I'm not crazy about chipotle anything.) Leave it out, or sub something else in its place!
There are two things I like most about this recipe. For starters, as I inch toward a fully vegetarian diet, I'm low-key always on the lookout for meatless dishes that are comforting and filling, but also (at least) moderately nutritious. Gaby's veggie chili hits the mark.
Secondly, it's easy to riff on this dish. Its versatility is a lot broader than what I already mentioned. As-is, the recipe actually serves as a blueprint for whatever chili you want. After the third or fourth time making it, I realized almost any combo of grain + bean + root veg will work (seasoned to your personal taste). If you ask me, that's an incredibly useful cooking trick to have in your back pocket. Hence, Hall of Fame status :)
Image credit: From My Bowl
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