This recipe is courtesy of Annabel Cohen, of Annabel Cohen Cooks Detroit:
VEGETARIAN BLACK BEAN CHILI
Chili is the Super Bowl "it" food. This vegetarian version is a fantastic alternative to meaty versions -- and it's easy to make delicious. Which is good, because most game day food is … not the most healthful fare.
This recipe from ANNABEL COHEN COOKS DETROIT is easy to modify -- different beans, different vegetables and even protein -- cooked ground chicken or turkey or even beef, instead of the sweet potatoes.
To make this in a slow cooker, just place all ingredients in the bowl of the slow cooker and cook on high for 6 hours. Adjust seasonings to taste.
1/4 cup olive oil
2 cups chopped onions
1 Tbsp. minced garlic, or more, to taste
1 cup chopped celery
2 red bell peppers, chopped
2 Tbsp. chili powder
2 tsp. dried oregano
1 tsp. teaspoons ground cumin
1/2 tsp. ground cayenne pepper
6 cups black beans (about 3 15-ounce cans black beans), drained
2 cups ½-inch diced sweet potatoes
1 medium zucchini, cut into ½-inch diced
1 can (about 28-ounces) diced tomatoes with juices
1 bottle (about 12-ounces) your favorite beer
2 tsp. kosher salt
½ tsp. ground pepper
Sour Cream, Shredded cheese (any flavor), chopped scallions and cilantro
Heat oil in large pot over medium-high heat. Add onions, garlic and saute for 2 minutes. Add the celery, bell peppers chili powder, oregano, cumin, and cayenne and stir 3 minutes minutes more. Add remaining ingredients. Add kosher salt and pepper. Add enough water to just cover the ingredients and bring to a boil.
Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 1 hour. Season to taste with salt and pepper.
Ladle chili into bowls or mugs. Garnish with chopped cilantro, sour cream, grated cheese and scallions. Makes 8-10 servings.
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