Chipotle Harvest Chili and Classic Cornbread – From Happy Herbivore Light and Lean

Do you ever have one of those days where you get home and work/study/play until 9 PM and then suddenly realize you’re starving?  Today was that day.  I came home and worked on a project for school all night, then spent some quality time with my hubby before he went off to bed early.  This is how I ended up making chili at 9 PM.  Don’t judge me.  I needed something quick, easy, and filling – and enough for leftovers (because I’m tired of eating the Tofu Pot Pie Casserole that I made earlier in the week.  Four times is enough for one dish!).

Enter: Happy Herbivore Light and Lean.
I’ll be honest, some of the Happy Herbivore recipes are hit or miss for me.  I don’t usually go “WOW!!” when I make them and some of them have been downright awful (I’m looking at you, dijon mustard pasta), even though there are some standout recipes that I make over and over again.  However, they are all very easy to prepare and generally don’t require much prep time.  I have all four Happy Herbivore cookbooks, but Light and Lean is my favorite one because it has a fantastic tofu yogurt recipe that only requires me dumping ingredients in a blender.

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This is the chili, simmering away on the stove.  It’s got sweet potato, kale, corn, black beans, and a few other delicious ingredients to make it sparkle.
Pro Tip: The recipe calls for 1 cup of veggie broth.  I had to use about 2 cups, maybe a little more even.  Otherwise all those veggies wouldn’t fit.  Unless you like your chili super thick, you’ll probably need to use a little more veggie broth.  It may also depend on the size of your sweet potato.  Watch the chili while it’s simmering and stir occasionally, to make sure it doesn’t suddenly start sticking to the bottom of the pan.  If it’s sticking, stir more, or turn down the heat.

Proposed time to prepare: Not listed
Actual time to prepare: 35 minutes
-Prep Time: 5 minutes to chop initial veggies, the rest of the prep can be done while it is cooking.
-Cook Time: approximately 20-30 minutes, depending on how high the heat is and how much sweet potato you put in.

Easy to find ingredients: 10/10. I had every ingredient already in my pantry.  If you don’t stock tomato paste, you might have to make a trip to the store for that
Cooking techniques used: saute, simmer

YUM factor: 7/10.  It’s a nice, solid chili recipe.  I especially like that it is not super heavy on the beans, because I’m not a huge fan of all bean chili.

Link to recipe: Not available online.  See page 115 of Happy Herbivore Light and Lean for recipe.

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I also made the Classic Cornbread to go along with the chili.  Unfortunately, I hated it.  The outer corners were edible, so I kept those and threw the rest away.  HOWEVER, I do not blame the recipe for this.  The cornbread had a very strange texture that I am fairly certain came from me using the cornmeal that has been in my cupboard since I got married three years ago.
Pro Tip: Don’t use three year old cornmeal.  There will be consequences.

The taste was okay, but the texture of stale cornmeal killed it.  I will be making this recipe again with fresh cornmeal and posting a review of it then.  You can find this recipe on page 55 of Happy Herbivore Light and Lean.

Do you have any favorite recipes from Happy Herbivore Light and Lean, or a recipe you’d like me to test for you?  Tell me in the comments!

These recipes originally published in Happy Herbivore Light and Lean.  If I am unable to locate a link to the recipe online, the recipe itself will not be posted here due to copyright laws.  You can purchase the cookbook on amazon (  Please note that this is not an affiliate link and I do not make any money if you purchase the cookbook.  All opinions expressed are my own.


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