I like recipes. I like recipes because I am not very good at making up my own. I'm creative... but only once I have a good base recipe to follow. My husband however, is great at taking all of the leftover and on-the-verge-of-getting-thrown-away produce from the week and producing an amazing meal. I wasn't around to see the entire process but as you can see, the end result was colorful and delicious. So, without further ado, I give you Josh's Kitchen Sink Chili (which he made with Vegan Cornbread).
Josh's Kitchen Sink Chili
- one large sweet potato, skin still on (but scrubbed clean)
- two onions, diced
- 28-oz can of diced tomatoes, with their juices
- one can of pinto beans, drained and rinsed
- one can of garbanzo beans, drained and rinsed
- one can of black beans, drained and rinsed
- 3 medium carrots, diced
- 4 celery stalks, diced
- 1 tablespoon cumin
- 2 teaspoons chili powder
- salt and pepper to taste
- one cup of cilantro, diced
Directions 1. Scrub sweet potato, carrots, and celery. Open tomatoes and beans; rinse cans of beans. 2. Dice potato, onions, carrots, and celery. 3. Dump tomatoes and their juices in a Dutch oven. Bring to simmer. Throw in all other ingredients. Let simmer for 25-30 minutes. 4. Sprinkle cilantro on top. Voila! You're done!