Lately Jason has been asking me to “blog him up some chili.” When you ask like that, babe, how can I say no? eye roll. Making people happy with food is one of my weak spots and he knows it.
What he doesn’t know (what he didn’t know as he gobbled it up and asked for seconds) is how many good things are in this chili. Little grape tomatoes, and big earthy carrots, acorn squash, corn, tomatillos and avocado and jalapeno; purple potatoes. You practically have the entire spectrum here. Sorry blue.
My mom used to say that the more color you have on your plate, the healthier it is. I’m sure this rule is too simple to be totally true, but it’s also too simple to be false. It just plain common sense. Which means that this chili is full of stuff you want to put in your body.
The base is tomatillos, so you get that amazing green chili/salsa verde flavor. Talk about craveable. I like chili that I can chew, so I cut my carrots in big chunks. It probably makes the cooking time just a little longer, but when it comes to chili, you kind of want a longer cooking time (still under an hour). It gives all the flavors time to melt into one another and get snug. Deep. Rich. Spicy.
I might of had a few corn chips on the side. It’s a chili rule, right? You have chili, you must have chips. And I don’t feel bad about it, one little bit. I’m not one to justify I-had-something-healthy-so-I-can-have-something-naughty. I had the corn chips because I plain old felt like it. Because, like I said, I like to make people happy with food. And one of those people is me.
Hidden Rainbow Vegan Chili
- 10 small purple potatoes (about 11 oz worth of potatoes), cubed
- 2 cups of cubed acorn squash
- 3-4 large carrots, chopped (big chunks, not neat little die)
- 1 1/4 lbs tomatillos
- 2 large jalapenos, thinly sliced
- 1 medium large onion, diced
- 4 medium garlic cloves, grated on a microplane
- 1 can black beans, drained and rinsed
- 1 can red beans, drained and rinsed
- 2 cups unsalted vegetable broth (I like Kitchen Basics)
- 2 tbsp olive oil
- salt to taste
- 2 ears of corn, shucked
- olive oil
- salt and chili powder
- 2 avocados
- small bunch of cilantro
- 1 pt grape tomatoes
- scoop corn chips
- Blend up the tomatillos and half of the onion.
- Pour the oil in a large saucepan and place over medium heat.
- Once the oil is shimmering, stir in the garlic.
- Once the garlic becomes fragrant (less than a minute), stir in the rest of the onion, the squash, the carrots, and the tomatillo puree. Cover the pot.
- After ten minutes, stir in the potatoes. Cover once again.
- After ten more minutes, stir in the black beans, red beans, jalapenos, and vegetable broth. Cover once again and allow to cook for 35-38 more minutes, stirring occasionally. Remove pot from heat and add salt to taste.
- Turn on the broiler
- Slather the corn with olive oil and sprinkle with salt and chili powder.
- Put the corn under the broiler and cook for 5 minutes. Turn and cook for 4 minutes, and then turn again and cook for 4 more minutes. Remove from heat.
- Once the corn is cool enough to handle, slice off the kernels.
- Chop up the avocados and grape tomatoes.
- Divide the chili among the serving bowls and sprinkle with the corn, grape tomatoes, avocado, and cilantro.
- Serve with love and a big pile of corn chips.