This is a super quick weeknight chili recipe, sans the meat. I know chili is supposed to be all about the meat but to be honest I love this vegetarian version so much more. It’s incredibly hearty but leaves you feeling good about all the nutrients you just consumed. To make the process even quicker, I pierce my sweet potato about 5 times with a fork then microwave it for 5min, let it cool, peel it and dice up!
The star of the show is the crushed tortilla chips on the bottom!!!
Vegetarian Chili
Ingredients
- olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 1 carrot, diced
- 1 green bell pepper, diced
- 4 oz can fire roasted mild green chilies
- 1 sweet potato (pierce it 5x with a fork then microwave for 5min, cool, peel + cube)
- 3 Tbsp chili powder
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1/4 tsp paprika
- 1/4 tsp chipotle powder
- 28 oz can crushed tomatoes
- 2 c your favorite broth
- 15 oz can black beans, rinsed + drained
- 15 oz can cannellini beans, rinsed + drained
- 12 oz bag grilled veggie crumbles
Instructions
- drizzle oil in a large pot over medium high heat. Stir in the onion, garlic, carrot, bell pepper + green chilies. Cook for 5min until softened.
- Add in cooked sweet potato, chili powder, chipotle powder, cumin, oregano, paprika, salt, pepper, stir for a few seconds.
- Pour in the crushed tomatoes, broth, beans + frozen veggie crumbles. Bring to a boil then simmer for 30min or until everything is as tender as you would like it!