Vegetarian Chili
Ingredients
The base
-
2
tbsp
avocado oil
-
1
large
red onion, diced
-
1
large
red pepper, diced
-
2
large
sweet potatoes, peeled and diced
-
4
cloves
garlic, minced
The spices
-
1½
tsp
salt
-
1
tsp
black pepper
-
2
tsp
cumin
-
3
tsp
chili powder
-
¼
tsp
cayenne powder
-
2
tsp
oregano
The beans and tomatoes
-
2
cans
diced tomatoes (15 oz each)
-
2
cans
black beans, drained
-
2
cans
kidney beans, drained
-
3
cups
veggie broth
-
1
can
tomato paste (6 oz)
Garnishes
-
to taste
cilantro
-
to taste
cheese
-
to taste
plain yogurt
Instructions
- Heat avocado oil in a large dutch oven over medium-high heat.
- Add onion, pepper, and sweet potatoes; cook for about 8 minutes until softened.
- Stir in minced garlic and all spices; cook for another minute.
- Add diced tomatoes, black beans, kidney beans, veggie broth, and tomato paste; stir to combine.
- Let the chili simmer over medium-low heat for 45-50 minutes.
- Serve in bowls topped with cilantro, cheese, and yogurt.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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