Perfectly spiced, thick and hearty, and easy to make on the stovetop or in your slow cooker!
Ingredients
½tablespoonolive oil
3clovesgarlic, minced
1yellow onion, chopped
1large carrot, diced
1red bell pepper, diced
1(4 ounce) can mild green chiles
1medium to large sweet potato, peeled and cut into ½ inch cubes
2 1/2tablespoonsmild chili powder
1tablespooncumin
½teaspoondried oregano
¼teaspoongarlic powder
¼teaspoonpaprika
¼teaspooncayenne pepper
¼teaspoonsalt
Freshly ground black pepper
1(28 ounce) can crushed tomatoes (fire-roasted is great)
3/4cupvegetarian broth (or water)
1(15 ounce) can black beans, rinsed and drained
1(15 ounce) can kidney beans, rinsed and drained
1heaping cup frozen sweet corn
To garnish:
Tortilla chips
Lime wedge
Cheese
Avocado
Cilantro
Sour cream/greek yogurt
Directions
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.
Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.