Tuesday, May 22, 2012

Chili Smothered Baked Potatoes

This is the meal to make when you have company over or need some warm comfort food.

I found this recipe for Pumpkin Black Bean Chili and immediately wanted to try it. I changed a few things in my version, but the addition of beer totally works and is delicious (even though it sounds a little weird)!

Chili Smothered Baked Potatoes
vegan, serves 4
adapted from the ordinary vegetarian

4 medium to large russet potatoes
1 onion, diced
3 cloves of garlic, minced

2 cans (15 oz) black beans
, drained and rinsed
1 can (15 oz) corn, drained and rinsed
1 can (15 oz) pumpkin puree
2 cans (15 oz) fire-roasted diced tomatoes, with liquid

1 cup beer (or vegetable broth), I used a wheat beer

3 tsp chili powder

1-1/2 tsp dried oregano

1/4 tsp cayenne 

salt and pepper to taste

Optional toppings: vegan sour cream, chopped fresh chives

Poke a few holes in your potatoes with a fork. Coat with a little bit of vegan butter or vegetable oil, then bake at 400 degrees for about an hour.

While those are in you can make your chili.

Heat 1/4 cup water in a large stock pot and add onion. Saute for 3 minutes. Add garlic and saute for an additional 2-3 minutes.

Add in the spices and stir to coat the onions, saute for 1-2 minutes, stirring constantly. Pour in beer and simmer about 2 minutes. 

Add all remaining ingredients and bring to a boil. Lower heat and cover, simmer for 45 minutes, stirring occasionally.

Season with salt and pepper to taste. 

Once everything is ready, spoon some of the chili over top of your baked potato.
Garnish with vegan sour cream and chopped chives, or anything else you'd like!


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