Today is a big day. It’s the last day of Vegan MoFo. It’s time to announce the winner of Quick-Fix Vegan in my latest giveaway. And it’s Halloween~and you know what that means: another edible Jack O’Lantern!
This time, the Jack O’ Lantern was made by topping a bowl of black bean chili with some mashed sweet potatoes. Easy to do and so much fun to eat. If you’ve never had sweet potatoes with a spicy-hot chili, you won’t believe how good it is. I put extra chipotles in this chili so it is super-spicy. And the creamy sweet potatoes are the perfect way to tame that heat.
When I was making the chili, I reserved about a half cup of the cooked black beans so I’d have them to make Jack’s face. After placing the beans for the facial features, I had some beans left, so I arranged them on top of the chili, around the edge of the sweet potatoes to help the Jack O’Lantern pop a bit. Jack’s little green stem is a piece of Italian pole bean. Almost too cute to eat, huh?
Okay, so here’s the announcement you’ve all been waiting for. The winner of a copy of my new cookbook Quick-Fix Vegan — chosen at random via Random.org — is comment # 41 by Panda With Cookie!! Congrats, Panda with Cookie! Please e-mail me with your mailing address and I’ll get Quick-Fix Vegan in the mail to you.
As another Vegan MoFo comes to a close, I’m happy to know that some new subscribers found their way to my blog. From what I hear, some people read the MoFo posts in alphabetical order, so maybe next year I’ll change my blog name from “Vegan Planet” to “AA Aardvark.” What do you think?
Have a safe Halloween everyone, and please, if you have any outdoor kitties, please bring them inside.
Here’s a closing shot of my favorite baby cardinal that lives in our butterfly bush. Her name is Wallflower:
The secret ingredient in this chili is: chunky salsa! Because salsa already contains bits of onions and peppers, using it eliminates the need for chopping veggies which keeps prep time down to a minimum. You can literally put this chili together in five minutes. (For this special Halloween version, you’ll need to add the time it takes to peel and roast the sweet potatoes.)
If you don’t have Quick-Fix Vegetarian(100% vegan), you may be surprised to learn that it contains an entire chapter of slow-cooker recipes. That’s because I think slow-cooker recipes are actually among the “quickest” recipes you can make. All it takes is a few minutes of prep time and then you can turn on your slow cooker and let it do all the work. (I use mine all the time.)
Black Bean Chili with Roasted Sweet Potatoes
The chili itself takes only minutes to assemble. The sweet potatoes will take additional time, but you can do that while the chili is simmering in the slow cooker. This recipe is an adaptation of Five Minute Slow Cooker Chili from Quick Fix Vegetarian.
1 (24-ounce) jar chunky tomato salsa
2 tablespoons chili powder, or more to taste
1/3 cup barbecue sauce or tomato ketchup
3 (16-ounce) cans black beans, drained and rinsed
1 cup water, or more if needed
Salt and freshly ground black pepper
2 cups roasted sweet potatoes (see below)
1. Pour the salsa into a 4-quart slow cooker. Stir in the chili powder and ketchup. Add the black beans, water, and salt and pepper to taste. Mix well.
2. Cover and slow-cook on HIGH for 3 hours or on LOW for 4 to 6 hours.
3. To serve, spoon the chili into shallow bowls and top each bowl with some of the roasted sweet potatoes. Alternately, you can add the roasted sweet potatoes to the entire pot of chili and stir gently to combine.
Serve 4 to 6
NOTE: To roast sweet potatoes: Preheat the oven to 425 degrees F. Lightly oil a baking pan. Peel two medium sweet potatoes and cut them into 1/4-inch dice. Toss lightly with a little olive oil and season with salt and pepper. Arrange in a single layer on the prepared baking pan. Roast until tender inside and a little browned around the edges, about 20 minutes, turning once about halfway through.