Vegetarian Chili, Beans & Barley: Sweet Potatoes, Poblano & Bell Peppers Too!

Denise OStarred Page By Denise O, 15th Feb 2012 | Follow this author | RSS Feed | Short URL http://nut.bz/34002li6/
Posted in Wikinut>Guides>Recipes>Mexican

Add some roasted corn, leeks, onions, canned tomatoes, some spices and this crockpot recipe will be a hit that your family will ask you to make, time and time again.

Seek Knowledge

When I make a vegetable chili, soup or casserole, my inspiration usually comes from the odds and ends of fresh vegetables I have left over from previous dinners. All I have to do is go over to the pantry with these vegetables in mind and the ideas just come pouring in. I rarely have taken the time to write these recipes down. I am so happy I did with this recipe. It is a dish I will be adding to my recipe box and bring out often.

From the days of 'PBS', to today's, 'Food Network' and now we also have the 'Cooking Channel', these chefs have taught me so much. I try to get at least 6 hours a week, of these cooking shows. Other than Julia Child and Jacques Pepin's butter fly turkey, I have yet to use one of their recipes, straight out.

I use them as a learning tool, I make a point to watch their techniques, which spices marry with others and all kinds of different cooking methods. I am not stealing anyone ideas, actually this recipe was a mix of, Bobby Flay, Cat Cora and Michael Symon's different techniques and usage of spices, when I watched a few Iron Chef episodes over the weekend.

Of course I added my two cents into the mix but, my point is, watch what the pro's do, learn and then apply them to the meals you plan on serving your family.

Ingredients

1 28 ounce can peeled roma tomatoes (with juice)
1 28 ounce can of crushed tomatoes
2 14 ounce cans (mild) chili beans (with sauce)
1 14 ounce can (medium) chili beans (with sauce)
4 cups vegetable stock (Save 1/4 of a cup to deglaze your pan of leeks)
7 cups sweet potatoes
5 cups zucchini
5 cups yellow squash
1 cup pearled barley
3 poblano peppers
2 onions
1 leek
2 bell peppers (red,orange and/or yellow)
2 ears of corn
1 carrot
1 rib celery

Spices

11/2 teaspoon Cumin
1/2 teaspoon coriander
5 Thyme sprigs
2 bay leaf
1 teaspoon dried oregano
2 rounded Tablespoons chili powder
1 teaspoon smoked paprika
1 tablespoon chopped garlic
chipolte chili pepper
1 Tablespoon Sea salt
Salt & Cracked black pepper to taste
Olive oil

Sweet Potato glaze

3 Tablespoon olive oil
1 Tablespoon honey (I prefer orange blossom)
1 teaspoon chili powder
1/4 teaspoon cayenne pepper

Leeks can be very dirty inside each of their layers. I cut my leek in half and then immerse each one in a bowl of cold water and run my fingers through each layer, removing all of the dirt.

I used baby bell peppers but, large ones will be just fine. As I stated earlier, you use what you have. A green bell pepper will give it a different taste plus, I find you get a little bit of the green bell pepper taste from your pablano peppers.

Roast Away

Shuck two ears of corn and set aside. Place your poblano and bell peppers on two cookies sheets, covered with aluminium foil. Place under your broiler.

When the skin turns black and blister, turn the peppers over and repeat. Place in a bowl and cover with a tight fitting plate. Some of your peppers might turn black faster than others, you must watch the peppers very close. Take them out, when they are done, do not wait for all peppers to be taken out all at once.

While you are waiting for your peppers to steam off their skins, rub some olive oil over your corn, salt and pepper and place under the broiler. Turn as needed, you want a golden brown on the kernels but, if some get a bit charred, that just means more flavor but, do not overdo it.

Place your leeks in a frying fan, saute on medium heat. When they are soft, add 1 tablespoons of garlic. My rule of thumb for most dishes that I add garlic to is, when you can smell the delicious aroma of the garlic as you are frying it, it is done.

Closer to Flavor Town

After you smell the garlic, add to your frying pan, oregano, cumin, coriander, smoked paprika, fry for 10 seconds and de-glaze with the remainder of vegetable stock you set aside.

Add your can of tomato puree, can of roma tomatoes (with juice) and your vegetable stock, to your crockpot, on high.

To your crockpot add bay leaf, one grated carrot, one stalk of celery cut in half and your sprigs of fresh thyme. Take the skin off of your peppers, roughly chop and add to your crockpot.

Now add your leeks and spices, stir, place the lid on the crockpot and on high, cook for 3 hours.

Almost There!

After 3 hours, pour your pearled barley, roasted corn in your crockpot and sea salt, cover and cook for 45 minutes. Dice up your onions and on low heat, slowly cook your onions. Preheat your oven for 450 degrees.

Cut your zucchini in half and then cut in big half moon shaped chucks. For your yellow squash, you can do the same with the big part of the yellow squash but, with the neck of the squash do not cut in half.

Place both your zucchini and yellow squash on two aluminium foil, cover with a good tablespoon of olive oil (or a bit more) on both sheets. Salt & Pepper and then take your hands and mix them around, so all pieces are thoroughly coated. Then place both the yellow squash and zucchini on one sheet. Spreading them out.

Peel your sweet potatoes or do as I did, have the hubby do it, then cut into big size chucks, about 1 inch cubes and place in a bwol.

In a bowl mix olive, honey, cayenne pepper and chili powder, mix until well incorporated. The only way to assure you have hit each piece thoroughly, is by hand. When your sweet potato chucks are coated with the honey mixture, place on the cookie sheet that you coated your squash with olive oil, salt & pepper.

Cover both trays with aluminium foil and place in the oven for 15 minutes. Take the cover off and cook until the sweet potato is fork tender. Allow them to cool on the tray.

Finishing up

After 45 minutes are up, add your cans of chili beans, stir, cover and cook for 15 more minutes.

In a big bowl I add your sweet potatoes, yellow squash and zucchini. After your 15 minutes are up, add that goodness in your crockpot to your bowl of vegetables and mix.

I will add some back to my crockpot for that night. I will place the rest in the refrigerator. The next night I will add some brown rice and change dinner up a bit and if there is any leftovers, you know what I will be eating for the next few days.

I am sure you will have noticed I used a lot of olive oil but, in my defense it is a good oil and you have not added any other fats to your dish, so do not feel guilty and do not short cut these steps.

I usually say to salt to your taste but, with all the tomatoes products, vegetables and barley, you will need to add this amount of salt. If you skip this step, it will be will be a bit on the bland side, as salt does bring out the others favors you have added.

I used olive oil, I save my more expensive extra virgin olive oil, to dress a salad with a little vinegar added or, I just top off a bowl of sliced tomatoes with a little extra virgin olive oil and a little Salt & Pepper for a nice snack.

Flavor Town is Here!

Now this recipe will take a few extra steps but, to me, it is well worth it. Also, once you have made this delicious Vegetarian chili the first time, it will become old hat to yu and you will be able to whip it up in no time.

For some more of my Vegetarian recipes, please click on these links...

Vegetarian Pasta Salad: Tomato, Lime, Cilantro & Green Chile Sauce
Southern Style: Collard Greens
Pimento cheese Spread: Olives, Thai chili Sauce: Done Mama's Way!
Zucchini, Yellow Squash & Potato hash: With a lemon infused Salsa


For a few easy, yet delicious vegetarian dessert ideas, please click on these links...

Delicious Carrot Cake: Done three Ways!
The best flour-less Peanut Butter Cookies, ever!
No flours, Walnut, Sunflower seed, oatmeal cookies, with a honey Apricot glaze

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Tags

Bell Peppers, Chili, Chili Recipe, Crock Pot, Crockpot Recipe, Denise O, How To, Make, Pearled Barley, Recipe, Recipes, Roasted Corn, Tomato, Tomatoes, Vegan, Vegetarian, Vegetarian Dish

Meet the author

author avatar Denise O
I live in Georgia, USA. I am a granny to 3 precious children. I am Mama to Bugg and two human beings. I was once married to a wonderful, Dan.

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Comments

author avatar Jules Castillo
15th Feb 2012 (#)

congrats on the star page too...one day when i find way to a kitchen, i will try some of these..my problem is , i dont usually eat whatever i cook ..hahahaha

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author avatar Denise O
15th Feb 2012 (#)

Thanks cowboy, I appreciate it. I hear ya, I have a daughter that use to be that way. She has now started to hit the kitchen though. Remember we all have to start some where. As always, thank you for stopping by.:)

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author avatar Mark Gordon Brown
15th Feb 2012 (#)

Great vegetarian chili recipe Denise! Especially good to use sweet potatoes.

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author avatar Denise O
15th Feb 2012 (#)

Thanks Mark. yep I had a few leftover and I thought, why not. It really made this much heartier and the flavor was just right. As always, thank you for stopping by.:)

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author avatar Melissa Dawn
15th Feb 2012 (#)

So what time is dinner :-) Denise, this one sounds delish. you gotta do an e-cookbook woman! Would sell in a minute. You and JohnnyDod teaming up.

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author avatar Denise O
15th Feb 2012 (#)

When you get here. LOL
Melissa I am getting close to putting myself out there, i am just not ready yet but, thank you for the confidence. I would team up with Johnny in a heartbeat!LOL
As always, thank you for stopping by.:)

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author avatar Tess Irons
15th Feb 2012 (#)

I'm craving for this, Denise. It looks so mouth-watering. I should try to make this, one of these days.

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author avatar Denise O
15th Feb 2012 (#)

Thank you Tess for your kind words. If you do try it, let me know how it turns out. Thank you for stopping by.:)

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author avatar richardpeeej
16th Feb 2012 (#)

Oh Wow this looks gorgeous and so tasty Denise. I am coming around with a plate and a fork to have some....

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author avatar Denise O
16th Feb 2012 (#)

Richard, you are welcome anytime in my home. Thank you for your kind words and as always, thank you for stopping by.:)

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author avatar NancyG in TN
16th Feb 2012 (#)

great article, I liked it!

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author avatar Denise O
16th Feb 2012 (#)

Thank you NancyG for your kind words and for stopping by.:)

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author avatar ittech
16th Feb 2012 (#)

Distinctive and stylish elegance

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author avatar Denise O
16th Feb 2012 (#)

Awww thanks ittech, I will take that, with a smile on my face. Thank you for your kind words and for stopping by.:)

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author avatar Retired
16th Feb 2012 (#)

*yummy*

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author avatar Denise O
16th Feb 2012 (#)

Thanks rama devi nina, your yummy says it all.LOL
Thank you for stopping by.:)

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author avatar Ivyevelyn, R.S.A.
16th Feb 2012 (#)

I admire you so much, Denise. Thank you for this wonderful, illustrated page.

Reply to this comment

author avatar Denise O
16th Feb 2012 (#)

Awww Thank Ivyevelyn, you are too kind but, that's why we lubs ya. As always, thank you for stopping by.:)

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author avatar Sivaramakrishnan A
16th Feb 2012 (#)

Yes, I too have to start somewhere, someday. You have made it so yummy, Denise, but it is still too daunting for me. Yeah, I still depend on my dear wife to get by! siva

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author avatar Denise O
16th Feb 2012 (#)

Siva, so does my hubby, so do not feel too bad now.LOL

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author avatar Songbird B
17th Feb 2012 (#)

Gorgeous Star article, gorgeous images and gorgeous recipe! I'm booking the plane ticket as I type Denise...lol..

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author avatar Denise O
18th Feb 2012 (#)

LOL I am waiting. You are welcome to my home anytime young lady and you know it. Thank you for stopping by.:)

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author avatar Buzz
17th Feb 2012 (#)

Yum yum. Fabulous recipe and great star, my friend! Oh, made hungry.

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author avatar Denise O
18th Feb 2012 (#)

Thank you Buzz for your kind words and for stopping by.:)

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author avatar Sheila Newton
17th Feb 2012 (#)

Cor - looks and sound gorgeous. Lovely yellow star too.

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author avatar Denise O
18th Feb 2012 (#)

Thanks Sheila for your kind words and for stopping by.:)

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author avatar Robb714
17th Feb 2012 (#)

So glad I am not your neighbor, I would weigh 500 pounds, to be honest. I am going to have to attempt this dish though anyway. Looks delicious!

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author avatar Denise O
18th Feb 2012 (#)

Nw Robb, I eat this and I am no where even close to 500 pounds, this is a very healthy dish. Now the new recipes I am trying for Easter articles, now that will pack the pounds on ya, that is if you munch it all down. Thank you for your kind words and as always, thank you for stopping by.:)

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author avatar cnwriter..carolina
18th Feb 2012 (#)

yummy yummies Denise...will it a try.... thank you and congrats on the golden star...

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author avatar Denise O
18th Feb 2012 (#)

Thank you cn for your kind words. As always, thank you for stopping by.:)

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author avatar Jacuba Tulan
18th Feb 2012 (#)

I got mouth watering....fantastic share and well deserve the star post.

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author avatar Denise O
18th Feb 2012 (#)

Thank you Jacuba for your kind words and for stopping by.:)

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author avatar ppruel
18th Feb 2012 (#)

Friend all of your best recipes shared here are saved. And during weekends, I tried one of those - I am learning from your recipes - for my next vacation I'll surprise my family, I could be a good cook too for them. Thanks.

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author avatar Denise O
24th Feb 2012 (#)

Awww that is so cool Paul and I am so honored. What is one dish you would just love to make for your family, if you give me an idea, I can do my homework and come up with a recipe for you to impress your family. I am not good at a lot of things but, in the kitchen I do alright and I am always willing to help others. You are so kind my friend. As always, thank you for stopping by.:)

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author avatar Retired
18th Feb 2012 (#)

Looks delicious...congrats on the star page...will have to try this one....

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author avatar Denise O
24th Feb 2012 (#)

Thank you Starleena for your kind words and for stopping by.:)

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author avatar Delicia Powers
21st Feb 2012 (#)

This is heaven all the things I love to eat, may thanks for this treasure...yummers!!!

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author avatar Denise O
24th Feb 2012 (#)

Delicia, I really enjoyed it, I served it over a bit of rice. Hon, I am a huge veggie lover, the hubby not so much but, he swallowed this up. You are most welcome my friend. Thank you for your support, it is always appreciated.:)

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author avatar Eunice Tan
25th Feb 2012 (#)

Wow, I want to try

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author avatar Denise O
25th Feb 2012 (#)

Thank you Eunice for your kind words. I am really happy with this recipe, I hope you try it. Served over a bed of rice and oh my gosh it is filling, healthy and oh so good. As always, thank you for stopping by.:)

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