Chef Charity shares a team favorite from the lineup of mouthwatering plant-based recipes she prepares for her NFL husband, Derrick Morgan, and the Tennessee Titans. Chef Charity Morgan, a Le Cordon Bleu trained vegan chef, shares her recipe details here. Check out our two-part interview here.

RECIPE INGREDIENTS

1 lb kidney beans, soaked overnight and cooked (or use two 28oz cans kidney beans, drained and rinsed)
3 Tbsp grape seed or avocado oil
1 red onion (medium diced)
1 red bell pepper (seeded and diced)
3 stalks celery (rough diced)
1 butternut squash (peeled, seeded and medium diced)
4 or 5 cloves Garlic (minced)
1 small can tomato paste (don’t skip this part; this thickens your chili)
1 – 16oz can of beer (your choice!)
1 tsp ancho chili powder
2 or 3 Tbsp chili powder
1 Tbsp smoked paprika
1 Tbsp cumin
1 tsp cinnamon
1/2 tsp turmeric
1 Tbsp Italian seasoning
1 Tbsp Vegetable Better than Bouillon (mixed in ½ cup of water)
2 bay leaves
2 or 3 chipotle chilies in adobo sauce (see Chef’s Notes)
1 – 28oz can of diced tomatoes
salt & black pepper to taste
1 bunch cilantro (chopped: tops and stems) – save some for garnish
1 bunch green onions (green & white part) – save some for garnish

RECIPE PREPARATION

Start with a hot pot or Dutch oven and oil and sauté onions, bell peppers celery and carrot until slightly translucent. Add garlic and sauté until garlic becomes fragrant (30 seconds). Add tomato paste, cook for 2 minutes to allow paste to become a brick red color. Add beer, stir well then cook for 2-3 minutes. Add chipotle pepper with adobo sauce and seasonings. Now add kidney beans and butternut squash, simmer for 10 minutes. Next add can of diced tomatoes with its juice. Last add cilantro and green onions.

Check seasoning. Simmer on low for at least 30 minutes to allow flavors to meld. This can simmer longer and is a great recipe in a Crockpot or slow cooker. Serve with your favorite toppings.*

*Optional Toppings: shredded vegan cheese, cashew sour cream, thinly sliced scallions, chopped tomatoes, avocado, and lime wedges.

CHEF’S TIPS:

  • Seasoning can be altered to suit your taste; I am a little heavy on the cumin, chili powder & smoked paprika. Chili is supposed to have a kick!
  • For less kick add only 1 chipotle chili.
  • To increase the serving size, add an additional can of beans.