Vegetarian Chili

Ingredients

• 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

Directions

1. 
   
   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.
   
   

1. 
   
   Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
   
   


2. 
   
   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.
   
   


3. Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

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