A riff off of a tex-mex classic, this vegan chili recipe uses acorn squash and eggplant to make a thick and hearty stew. Use any of your Local Roots produce of the week to mix it up. A potato, carrot, or even turnip would do well here. This is an excellent recipe to use if you want to make a big batch and have dinner for a week.
2 cans black beans, rinsed and drained
5 cloves garlic, minced
1 dried ancho chili
1 dried arbol chili
1 tsp. cayenne
1 tsp ground coriander
2 tsp. ground cumin
¼ tsp. cinnamon
¼ tsp. cloves
½ tsp. black pepper
1 bay leaf
3 Tbsp. oil
6 cups water
Chopped cilantro and onion, for garnish
1. Add oil to a dutch oven or heavy bottomed pot.
2. Cut the chilis with scissors into small pieces and add to the oil
3. When fragrant, add the dried spices, bay leaf, and stir.
4. Add the garlic and cook for 30 seconds.
5. Add the onions and cook until they begin to brown.
6. Add half the black beans and two cups of water.
7. With an immersion blender, blitz everything together so that the chilis are well blended and no large pieces remain.
8. Add the squash, eggplant, the remaining water, and remaining beans.
9. Cover the pot and simmer until the vegetables are tender and the chili has reduced slightly.
10. Season with salt to taste.
11. Serve with chopped onion and cilantro.
This recipe was created by Local Roots recipe contributor Sachi Nagase / @bothand.nyc
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