I don’t know about you but even if I love a recipe I sometimes get bored with serving it with same way over and over again. An example is vegetable chili. I always seem to pair it with rice but last week I thought about giving it a new twist. The result was a chili topped with spicy sliced potatoes.
1 onion, peeled and chopped into bite size pieces
2 carrots, peeled and diced
1 zucchini, diced
1 clove of garlic, minced
1 15 ounce can diced tomatoes
3 medium size potatoes, peeled and cut into 1/2 inch slices
1 15 ounce can black beans, drained and rinsed
1 tablespoon chili powder (more if you like it really hot)
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon coriander
1 cup vegetable stock
Chipotle chile pepper
1/2 cup shredded sharp cheddar cheese
Parboil potatoes in boiling salted water for about 5 minutes. Drain and set aside while you make the chili.
Preheat oven to 375 degrees.
Heat some oil in a skillet over medium heat. Add the onions and cook for about 2-3 minutes and then add the carrots, zucchini and garlic until they are softened and lightly browned.
Next add the spices, chili powder, cumin, coriander and then the oregano and blend into the vegetables. I like to cook the dry ingriedients for about five minutes so it gets ‘soaked’ into the vegetables.
Add the can of tomatoes and the drained beans.
Mix everything together and then add the the vegetable stock.
Cook everything over a low heat until the stock is well incorporated into the mix. Add salt if necessary.
Place the mixture in a medium size casserole dish and start layering the potatoes over the top. Don’t worry if some overlap.
Sprinkle with the shredded cheese and then dust with some chipotle chile powder. If you can’t find this, use regular chili powder.
Bake in the oven for about 15 minutes or until golden brown.
Serves 4-6 and can be served with salsa and sour cream.