We usually have at least one vegetarian sharing Thanksgiving with us, so I like to have a an interesting meatless main dish on the table along with some traditional side dishes – that way no one feels like they’re missing anything.
And personally, while I like trying a new turkey preparation every year – whether it’s brining, stuffing or not stuffing, oven-roasting or grilling, my enthusiasm for the bird wanes when it lands on the table. I’d much rather fill up on the colorful array of vegetables instead.
Plus, everyone knows that all Thanksgiving fixings taste better the next day, so having a pot of chili on hand is a good thing, vegetarian or not. There’s nothing wrong with some tasty chili in bowl, with a gravy-drenched turkey leg on top.
2 tablespoons olive oil
1 medium red onion, sliced
1 teaspoon fine sea salt
3 crushed garlic cloves
1 teaspoon each ground cumin, coriander, smoked paprika
1/2 teaspoon each ground black pepper and ground chipotle
4 cups peeled and diced sweet potato (about 2 large)
Vegetable stock or water
1 tablespoon pure maple syrup
1 tablespoon Dijon mustard
1 (14-ounce) can black beans
1 (14-0unce) can pinto beans
1/4 cup crumbled goat cheese
- Heat the oil in a large (6-quart) pan or stockpot. Add the onion and cook until softened and just beginning to brown; stir in the salt and garlic and cook about 1 minute or until the garlic smells good.
- Sprinkle in the spices and ground black and chipotle pepper, stirring to dissolve in the oil. Add the sweet potatoes and pour over enough stock or water just to cover them. Cover the pot and cook over medium heat until tender (not mushy), about 20 minutes.
- Add the mustard, maple syrup and beans (including their liquid) to the pot. Bring to a simmer and cook uncovered another 10 minutes or so to blend the flavors. If you like your chili more soupy, add more stock.
- Serve in bowls topped with some cheese with warm tortillas alongside.