Golden Vegetarian Chili
Chef Steven Hayes
The Crossings
Westminster-Thurber Community
Columbus, Ohio
Like most vegetarian recipes, this chili counts beans as an ingredient. But Hayes, sous chef at this senior living community, turns to sweet potatoes to round out the flavor and add seasonal color.
Ingredients
1/4 cup oil
5 cups fresh yams, peeled and diced small
4 cups yellow onion, diced small
1/4 cup chili powder
1/4 cup cumin
1/4 cup kosher salt
1/4 cup vegetable base
4 cups canned red kidney beans
4 cup canned diced tomatoes
1 cup water
Cilantro, for garnish
Steps
- Heat oil in large stock pot on medium high heat. Add yams and onions and saute until slightly tender.
- Add chili powder, cumin, salt, and vegetable base. Stir until coated.
- Cook an additional 3 minutes. Add kidney beans, tomato, and water. Stir and let simmer for an hour.
- Garnish with fresh cilantro and serve in 9-ounce portions.
Yield: 20 servings