Emily's Sweet & Tangy Chili

A new year calls for a new chili recipe! I was aiming for a simple vegetarian chili with a traditional texture but a truly unique flavor. I love this chili's blend of tang and sweetness with a kick of spice. All of the ingredients should be easy to come by with the exception of the dried ramps. Substitute with onion flakes or more garlic if you must, but if you can get your hands on some dehydrated ramps, you'll experience the true flavor of this recipe. Enjoy with a dollop of sour cream (unless you want to go vegan!) and a side of cornbread.

If you are in the mood for a chunkier, more complex vegetable chili, check out our fantastic Sweet Potato Symphony Vegetarian Chili. 

Ingredients:

• 1 large onion
• 2 large garlic cloves
• Coconut oil for sauteing
• 1 lb package of dried kidney beans, prepared*
• 2 cans diced tomatoes with liquid (14 1/2 oz per can)
• 1 (10 oz) can Campbell's Tomato Soup
• 2 soup cans full of water (use the tomato soup can)
• 1/2 c canned jalapeno rings (drained)
• 3 Tbsp chili powder
• 1 Tbsp cumin
• 1 tsp cocoa powder
• 1 tsp oregano
• 1 tsp basil
• 1 tsp parsley
• 1 tsp dried ramp flakes**
• 1 Tbsp molasses
• Fresh-squeezed juice of half a lime
• Salt and pepper to taste

Dice the onion and press the garlic and add both to a large soup pot with about a tablespoon of oil (I used coconut, but you can use whatever oil you prefer). Saute onion and garlic over medium heat until fragrant and translucent. Add both cans of tomatoes with their liquid, tomato soup, water, beans, and jalapenos. Slowly bring to a gentle boil. Reduce heat to a simmer and stir in the rest of the ingredients. Continue to simmer at a low heat for a good long while (an hour or more) until flavors are melded, consistency is thick, and you are ready to eat! Season with salt and pepper as needed.

* I typically prepare dry beans by rinsing and sorting them to pick out any sticks or pebbles, and then covering with an inch or so of water and bringing to a boil. I'll boil the beans for a few minutes, then remove from heat, cover, and let beans soak for at least an hour. After beans have soaked, drain the water, rinse them, and cover with fresh cool water. Bring to a boil again, and then simmer for 1 1/2-2 hours. Check for doneness by smashing a bean with the back of a spoon to see if they are tender inside. Drain and rinse beans again before adding to recipe.

**Wild ramps can be gathered in the springtime in many parts of the Appalachians. In West Virginia, you can also purchase them at farmer's markets or by the side of the road throughout the spring season. Stock up on ramps when they are in season and dry them in a food dehydrator until completely dry and crumbly. Crush the ramps coarsely until they resemble dried oregano. Store in a clean and dry spice shaker and add to all sorts of recipes for subtle ramp flavor without the stink all year round.

Hearty Barley & Potato Soup with Ramps

I can always tell that spring has sprung when the ramps return, shooting their purple-throated green leaves through the leaf litter like there's no tomorrow. And for some of these beautiful little wild cousins of the onion, there will be no tomorrow, because Tim and I have been eagerly watching for their arrival with foraging stick and collecting bag in hand.

Ramps are excellent in many dishes, but one of my favorite uses for them is in a good soup. This vegan soup was one of my few recipes that turned out perfect (in my opinion) on the first try, but it's super simple so you can add ingredients as you wish. Just don't do anything too crazy that will take the ramps out of the spotlight.

Ingredients:

• 10 c homemade vegetable stock (add link to a recipe for veggie stock)
• 1 bay leaf
• 1 lb potatoes (about 4 small-medium)
• 1 c pearl barley
• 1 tsp salt
• 20 fresh ramps
• 3-4 small kale leaves
• Salt and pepper

Wash and dice potatoes, leaving skins on (unless you want to get rid of all the nutritional yummyness by peeling them, but who would do that?). Place in a large pot with veggie stock, bay leaf, barley, and salt.  Bring slowly to a boil, then cover and simmer at least 30 minutes. Clean and chop the ramps and kale and add to the soup. Allow to return to a boil and boil gently for at least 10 minutes. As with most soups, the longer you cook it, the better the flavors will be infused. You know it's ready when the broth has a cloudy, pale appearance and you can taste the ramps in the broth. Season with salt and pepper to taste and serve hot, with crusty bread. Serves 6.

Sweet Potato Symphony Vegetarian Chili

The instant we heard that our church was planning a chili cook-off, my (Emily's) competitive juices and Tim's creative juices began to flow. We wanted to create a vegan chili that could stand on its own two feet without meat. A chili with sweet overtones and smoky, spicy undertones. A chili that people would remember and go back for seconds. All day long I worked on developing the chili of champions, and although we didn't win the cook-off, I think our chili recipe developed into something truly unique and flavorful. If you're a fan of colorful, warm, satisfying food full of nutritious vegetables, this chili is for you!

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 3 1/2 Tbsp McCormick Perfect Pinch Southwest Sweet N Smoky Seasoning, divided
• 2 Tbsp olive oil, divided
• 2 1/4 tsp salt, divided
• 3 carrots, peeled and diced
• 1 green bell pepper, diced
• 1 onion, diced
• 4 pressed garlic cloves
• 1 can sweet kernel corn, drained
• 1 tsp oregano
• 2 Tbsp chili powder
• 2 tsp cumin
• 2 cans diced tomatoes with jalepeno peppers, undrained
• 1 tsp black pepper
• 2 tsp brown sugar
• 3 tsp unsweetened baking cocoa
• 1 tsp Jamaican jerk seasoning
• 2 cans dark red kidney beans, drained and rinsed
• 1 lb dried black beans, prepared* (or 2-3 cans black beans, rinsed and drained)
• 2 c canned tomato puree

Preheat oven to 400˚ F. Toss the sweet potato cubes with 1/4 tsp salt, 1 Tbsp McCormick Sweet N Smoky seasoning, and 1 Tbsp olive oil, then spread on a cookie sheet and roast for 25 minutes. This gives the sweet potatoes a tender yet meaty texture with crispy edges. When they are finished, remove from oven and allow to cool to room temperature.

Meanwhile, sautė the carrots, green pepper, onion, garlic, corn, chili powder, 2 1/2 Tbsp of McCormick Sweet N Smoky, cumin, and 1 Tbsp olive oil in a large saucepan or Dutch oven. Sautė until onions are translucent, then add the diced tomatoes with their juice and simmer. 

Add salt, pepper, brown sugar, baking cocoa, and Jamaican jerk seasoning. Continue to simmer 30 minutes, stirring occasionally.

Take 2 cups of the cooled, roasted sweet potatoes and puree them in a food processor. I used my dying Magic Bullet and it did a decent job but the smoother you can puree the potatoes, the better. Add this sweet potato puree and the 2 c. canned tomato puree to the chili, along with the black beans and kidney beans. Simmer for at least 15 minutes. 

You can continue to slow cook the chili for as long as you would like, but remember that the beans and sweet potatoes may get mushy if you cook for too long. Feel free to experiment with the amounts of spices and add more salt, pepper, and chili powder as needed. I was planning on adding ground cayenne pepper, but the chili turned out to have just the right level of heat for me. If you'd like a really spicy chili I'd recommend seasoning with ground cayenne pepper.

Have fun playing with this recipe and make it your own. Serve in a good soup bowl with hearty cornbread and a big spoon. 

*I typically prepare dry beans by rinsing and sorting them to pick out any sticks or pebbles, and then covering with an inch or so of water and bringing to a boil. I'll boil the beans for a few minutes, then remove from heat, cover, and let beans soak for at least 2 hours (preferably longer: overnight is best). After beans have soaked, drain the water, rinse them, and cover with fresh cool water. Bring to a boil again, and then simmer for 1 1/2-2 hours. Check for doneness by smashing a bean with the back of a spoon to see if they are tender inside. Drain and rinse beans again before adding to recipe.