Sweet + Spicy Orange Chili [Vegan Chili with Sweet Potatoes + Carrots]

I want to start off by saying my dad once gave me a recipe for an incredible vegetarian chili recipe. It's so hearty and flavorful and quite frankly, SCRUMPTIOUS. It's a known fact that all the meat-eaters in my life love this chili. It's THAT good.

Neither of us can remember where he found the original recipe, as we've been making it for the past 7 years, but it's totally worth all the chopping, dicing and slicing needed to make such a delicious dish. And now that I've really hyped up this recipe, sadly, this is not it. (Whoomp, whoomp).

I was all set to make a big batch of this legendary chili last weekend, but Fresh Direct (not to name names) left several key ingredients out of my order. Rather than go out and buy the remaining items (and totally defeating the purpose of ordering groceries online!), I decided to make lemonade out lemons...or in this case, chili out of what ingredients I did have on hand. So I improvised and created a new chili recipe that I'm going to oddly call "Orange Chili" until I can think of a better name. It has carrots and sweet potato, and would probably be awesome with squash too. Ya know, all the orange veggies that take over the produce aisle this time of year.

One day, my dad's chili will make the front page of this blog...but until then, I give you my newest chili rendition. I must admit, it's much less chopping than the original, and I made in the slow cooker, so really once you chop everything, you're basically done.

you'll need...

1 large carrot, diced

1/2 of an onion, diced

1 small-medium sweet potato, diced

1 14 oz can of black beans, rinsed and drained

1 14 oz can of kidney beans, rinsed and drained

1 14 oz can of chickpeas, rinsed and drained

1 28 oz can of crushed tomatoes

3/4 cup of apple cider (You can also use hard cider or a can of beer! Just don't scrimp and use something cheap and watery—splurge and try a craft beer which will give it a nice flavor! Something with caramel or toasted notes would probably work nicely.)

1/4 teaspoon of cinnamon

1/4 teaspoon of nutmeg

1/4 teaspoon cumin

1/4 teaspoon chipotle powder

3/4 cup of raw or roasted cashews (unsalted)

1/2 cup of raisins

salt & pepper to taste

...and a slow cooker

Start by prepping (chopping) all your veggies and rinsing the beans. This is key—canned beans are so salty and have that weird "bean slime," which does not belong in your delicious chili. Add beans, tomatoes and veggies to slow cooker. Give it a good stir. Follow with apple cider, spices, a hearty pinch of salt and grind of pepper. Stir well once more and set on high for 4 hours. With one hour remaining, add the cashews and raisins. Stir and let the mixture finish cooking. Season with salt and pepper, if needed (mine didn't, but I don't like my food too salty).

Best served with a sprinkle of cheese (like everything in life!) and tortilla chips for dipping.

#chili #vegetarian #vegan #fall #winter #sweetpotatoes #slowcooker #easy #dinner