A few weeks ago my Serious Eats Water Cooler group issued a challenge… let’s make CHILI!!!
I am not a chili girl at heart, as my introduction to chili was Wendy’s chili with meat and beans. Never a fan of beans, therefore never enchanted with chili.
Wanting to partake in the chili challenge, I decided to give a stab to a vegetarian chili recipe. Mixing my Puerto Rican root vegetable “roots” with a few Mexican flavors, this vegetarian chili recipe is hearty and filling like a sancocho but with a nice spicy kick from the salsa verde. This is certainly something you can adjust to your taste.
In regards to the chili debate – beans vs. no beans – this is certainly a bean-less chili that I hope will satisfy the most avid bean eater too. Enjoy…
1/4 cup extra-virgin olive oil 1 small onion, chopped One large Yukon gold potato, peeled and cut into cubes One white sweet potato, peeled and cut into cubes 1 large parsnip, peeled and cut into cubes 1 tbs sofrito ½ large green bell pepper 1 tablespoon cornstarch 1 cup whole kernel corn, I use frozen 1 vegetable bouillon cube 1 1/2 cup water ½ of a can salsa verde – I used Herdez brand Kosher salt and freshly ground black pepper Garnishes, such as crumbled cheese, chopped green onions, sliced avocados, lime wedges)
- Heat the oil in a heavy, large pot over medium heat. Add the onions, potatoes, sweet potatoes, parsnips, vegetable cube and sofrito. Season with salt and pepper.
- Cover and sweat until the onions are tender, stirring often to prevent browning, about 8 minutes. Mix in the cornstarch. Add the corn, the water and bring the chili to a simmer.
- Place the green bell pepper in a processor and mix with the salsa verde. Blend just until smooth. Add the sauce to the pot.
- Cover and simmer the chili 30 minutes, until the potatoes, sweet potatoes and parsnips are tender and the chili is reduced to a thicker consistency. Season with more salt and pepper if desired.