This coming Sunday, we are starting a new series called “What Happens When We Die?” It will be five weeks on important questions we all face about the end of life and the life hereafter. Because this topic can be a bit heavy on the heart, I’ve been encouraged to offer a very light and fun blog post before we get started.

So here is my chili recipe. There is no theological lesson or deep spiritual meaning behind the ingredients. I’m just sharing a favorite fall/winter recipe that I’ve adapted from the website Simply Quinoa. Don’t get me wrong, chili can be serious business and cause heart burn, but not as serious as matters of life and death. This chili recipe does not require serious cooking skills, nor does it give me heartburn.  

Pastor Rob’s Chili

Ingredients

  • 3 cups diced sweet potato about 1 large (or bag of frozen)
  • 1 cup diced onion about 1 medium
  • 1 cup diced bell peppers about 1 large (I use red, yellow or orange)
  • 3 garlic cloves minced
  • 1 15 oz can black beans, drained
  • 2 14 oz cans of fire roasted tomatoes, with liquid.
  • 3 – 4 cups vegetable broth (I use heaping tablespoon veggie base and the rinse water from my cans, straight into the pot.)
  • 1 can of tomato paste
  • 1/2 cup uncooked quinoa
  • 1 – 1 1/2 tablespoons Ancho chili powder
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 teaspoon coriander

Instructions

  • Choose cooking method: either 4-8 hours slow cooker or 45 minutes simmer on stove (I typically use the slow cooker).
  • After choosing cooking method combine all ingredients, in any order, into pot. No need to thaw any frozen ingredients.  Give it a few stirs. Begin heating process. 4 hours on high; or 8 hours on low; or bring to a boil, stir and then simmer for 45 minutes.
  • Stir once or twice during cooking process. And then again to ensure all ingredients are combined 15 minutes before serving.
  • Serve with your favorite chili toppings or sides. I highly recommend diced fresh avocado!
  • Freezes and reheats well.
  • Secret ingredient not listed above: teaspoon of cocoa powder.

Chili lovers, I hope you enjoy and for our next series, I hope it blesses you too!