Several weeks after my monthly shopping trip, while the spring garden is still hardly more than tilled soil and flecks of green, fresh produce is hard to come by here on the farm. This turns out to be a blessing in disguise, because it's perfect motivation to use up odds and ends from the pantry and freezer.
Vegetarian chilis are a great way to use a variety of ingredients during these final, chilly nights of the year. This sweet, smokey, multi-spiced black bean chili is one of my favorite ways to reduce my stockpile of green tomatoes rescued from the vines last October. Ripe tomatoes or tomatillos would make a good substitute.
Time-To-Go-Shopping Black Bean Chili
1 Tbs olive oil
2 Tbs mustard seeds
1 1/2 Tbs chili powder
2 tsp ground cumin
1/2 tsp ground cardamom
1 medium onion, diced
1 1/2 cups sweet potato, chopped
1 cup mushrooms, sliced
2 cups vegetable broth
4 cups cooked black beans
1 1/2 cups green tomatoes, diced
1 6-oz can tomato paste
1 14.5-oz can tomato sauce
1 4-oz can fire roasted diced green chilis
1 chipotle canned in adobo sauce, minced
1/3 cup molassas
1 1/2 tsp salt (adjust to taste)
1/2 cup fresh cilantro, chopped
Pre-heat large Dutch oven over medium flame. Saute spices in oil until fragrant, about 20 seconds. Add onion, sweet potato, and mushrooms. Saute 3 minutes, stirring frequently. Add remaining ingredients except cilantro. Reduce heat, cover, and simmer 40 minutes, stirring occasionally. Serve topped with cilantro.