Vegetarian Chili
Ingredients
The base
-
1
½ tablespoons
extra virgin olive oil
-
1
medium
yellow onion, chopped
-
2
medium
red bell peppers, chopped
-
1
medium
green bell pepper, chopped
-
1
large or 2 medium
sweet potatoes, peeled and diced
-
4
cloves
garlic, minced
The spices
-
1
tablespoon
chili powder
-
2
teaspoons
ground cumin
-
1
½ teaspoons
chipotle chile powder
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground cinnamon
The main ingredients
-
2
cans (15 ounces)
fire roasted diced tomatoes in their juices
-
2
cans (15 ounces)
low sodium black beans, rinsed and drained
-
1
can (15 ounces)
pinto beans, rinsed and drained
-
2
cups
low sodium vegetable broth or water
The finishing touches
-
2
teaspoons
red wine vinegar
-
1
teaspoon
honey
For serving
-
to taste
crushed tortilla chips
-
to taste
avocado
-
to taste
non-fat plain Greek yogurt
-
to taste
chopped cilantro
-
to taste
cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, bell peppers, and sweet potato; cook until onions are translucent.
- Reduce heat and add garlic, chili powder, cumin, chipotle powder, salt, and cinnamon; cook until fragrant.
- Stir in tomatoes, beans, and broth; bring to a simmer and cook for 30 minutes.
- Puree 2 cups of the chili and return to the pot to thicken.
- Stir in vinegar and honey; adjust seasoning as needed.
- Serve hot with desired toppings.
Nutrition Facts (estimated)
Servings
6
Calories
359
Total fat
5g
Total carbohydrates
65g
Total protein
16g
Sodium
20mg
Cholesterol
0mg
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