Recipe: Vegetarian chili with herbs
Soups with spices and aromatic herbs
September 01, 2014
I like chili and I create often new recipes, like this one with yams instead of meat.
 When I harvested my Longbow leeks, some of them were thin with a big bulb: I used five of them instead of a garlic clove in this recipe.
Vegetarian chili with herbs
Ingredients
Serves two to three people:
1 yam (about 600g)
1 red bell pepper
250g canned beans
1 clove of garlic
1 tbsp butter
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp cinnamon
1 tsp cumin
chili to taste
100ml canned tomatoes
Directions
Bake the peppers for 15-20 minutes, until it softens and the skin becomes darker.
Meanwhile, chop the garlic and saute in butter for a few minutes, then add the yam cut into cubes.
Add the canned tomatoes, beans, all the herbs and spices and a cup of water. Cover and cook for 20 minutes.
Peel the peppers in the oven and remove the stem and the seeds, then puree and add to the chili.
Cook until the yam dices are tender, and serve hot.
 One year ago: 10 Herbs tea
Three years ago: Mint sun tea
Four year ago: Dandelion flower
Five years ago: Cheese gaspacho with cherry tomatoes
Six years ago: Jalapeño
 This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays.
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