Dinner

Delicious Vegetarian Chili

This is actually THE BEST vegetarian chili recipe you’ll ever make!

▢ ½ tablespoon olive oil

▢ 3 cloves garlic, minced

▢ 1 yellow onion, chopped

▢ 1 large carrot, diced

▢ 1 red bell pepper, diced

▢ 1 (4 ounce) can mild green chiles

▢ 1 medium to large sweet potato, peeled and cut into ½ inch cubes

▢ 2 1/2 tablespoons mild chili powder

▢ 1 tablespoon cumin

▢ ½ teaspoon dried oregano

▢ ¼ teaspoon garlic powder

▢ ¼ teaspoon paprika

▢ ¼ teaspoon cayenne pepper

▢ ¼ teaspoon salt

▢ Freshly ground black pepper

▢ 1 (28 ounce) can crushed tomatoes (fire-roasted is great)

▢ 3/4 cup vegetarian broth (or water)

▢ 1 (15 ounce) can black beans, rinsed and drained

▢ 1 (15 ounce) can kidney beans, rinsed and drained

▢ 1 heaping cup frozen sweet corn

To garnish:

▢ Tortilla chips

▢ Lime wedge

▢ Cheese

▢ Avocado

▢ Cilantro

▢ Sour cream/greek yogurt

Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.

Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.