Easy Vegetarian Chili
Prep time
20 mins
Cook time
45 mins
Total time
1 hour 5 mins
An easy, satisfying way to eat your veggies and taste all the delicious flavors of fall.
Serves:
8 servings
Ingredients
2 Tbsp canola oil
1 onion, diced
2 carrots, finely diced
2 stalks celery, finely sliced
1 large sweet potato, peeled and diced
2 tsp ground cumin
2 chipotle peppers (canned in adobo sauce), finely chopped
1 4-oz can tomato paste
1 small can diced green chiles
1 28-oz can pinto beans, rinsed and drained
1 bag frozen butternut squash cubes (I use Earthbound Farm)
1 28-oz can crushed fire-roasted tomatoes
2 Tbsp apple cider vinegar
Yogurt, avocado, fresh cilantro, shredded cheese (optional) for toppings
Instructions
Heat a large heavy-bottomed pot over medium heat.
Add oil, onion, carrot and celery and sauté until vegetables have softened a little - about 5 minutes.
Stir in diced sweet potato, cumin, and chipotle peppers and let cook 1-2 minutes.
Add tomato paste, diced green chiles, pinto beans, butternut squash and crushed tomatoes and stir together.
Let chili cook on medium-low heat, uncovered, for about 20 minutes.
Reduce heat to low and let simmer with the lid cracked for at least 20 more minutes, or up to 3 hours.
Serve with desired toppings.
Notes
Add or substitute any other veggies you like. Suggestions: zucchini, yellow squash, bell peppers, mushrooms or corn.
Recipe by
Eating Made Easy
at https://eating-made-easy.com/easy-vegetarian-chili/
3.5.3251