If you've been looking for a way to enjoy that jerk seasoning in the pantry, this Jamaican Jerk Chili recipe from Vegetarian Times might be the answer. I have a little batch of Penzey's jerk chicken and fish seasoning, which consists of ginger, sweet chili, allspice, thyme, nutmeg, and about eight other spices. It lent a decided aroma of ginger to this chili, which is a chunky dish full of tomatoes, seitan, beans, and potatoes. I followed the stove top cooking directions rather than the ones for the slow cooker, which basically involves putting everything into a pot and cooking on low heat for about one and a half hours. So easy! It's a great recipe for an afternoon when you are puttering around the house, because you just want to stir it every once in a while to make sure it doesn't stick. I added a few cloves of minced garlic and substituted black beans and pintos for kidney beans. This makes a big batch, enough to enjoy now with some to freeze for later, for one of those nights when you just want to defrost a cozy meal and put some reggae on the iPod.
And a note for St. Louis area readers, SweetArt now offers several vegan lunch items! (They are open Wednesday through Saturday.) Last week I tried the Sweet Burger, which was juicy and a little spicy. The menu also included a vegan tofu salad, baked tofu sandwich, veggie sandwich (vegan if you hold the feta), and pb&j. I'll be back next week to try something new! If I can resist the Sweet Burger, that is. Check it below.