The only good thing about the picnic last week was that my chili was a success. Full of veggies, this dish is flavourful, and satisfying. Perfect for the 'chili' weather that autumn brings. This recipe makes a large quantity, so you can half it, or make the whole thing and freeze some for a quick meal later on.
Orange Chipotle Chili
1 tsp olive oil
3-4 chipotle peppers in adobo sauce
4-5 garlic cloves
3 cups sprouted organic bean mix (or red lentils)
1 large or 2 small sweet potatoes, peeled and diced
2 zucchini, diced
1 red pepper, diced
1 green pepper, diced
2 tbls chili powder
2 tsp ground cumin
1 tsp salt
2 tbls dried jalapeno or 1 fresh, diced (optional, for extra heat)
8 cups water
1-28 oz can crushed tomatoes
1 can black beans
1 can red kidney beans
Juice and zest of 1 orange
1/2 cup fruit-sweetened orange spread (or 1/2 cup frozen orange juice concentrate)
Put onion, chipotle peppers and garlic in food processor and pulse until minced. Scrape into large pot, with olive oil over medium heat. Cook for 3-4 minutes, stirring frequently. Add sprouted beans, veggies and spices and cook for another 1-2 minutes. Add water and simmer until beans and veggies are tender. Add remaining ingredients and simmer for 20 minutes. Use immersion blender to blend up big chunks of veggies and thicken chili (or take about 1/3 of chili out and let cool, then puree in food processor and pour back into chili pot).
This recipe has been added to Vegetarian Mamma's Gluten-Free Friday and Diet, Dessert & Dogs' Weekend Wellness for the Canadian Thanksgiving weekend.