Easy Vegetarian Chili
Author: Amelia Winslow
Recipe type: soup
Cuisine: Southwest
Serves: 8 servings
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 stalks celery with leaves, chopped
- 1 large bell pepper, any color, chopped
- 2 chipotle peppers, canned in adobo sauce – chopped (may substitute 1 Tbsp chili powder)
- 1 Tbsp cumin
- ½ tsp ground ginger
- one 15 oz can kidney beans, rinsed and drained
- one 15oz can black beans, rinsed and drained
- one 15 oz can vegetarian refried beans
- one 28 oz can diced tomatoes (fire roasted if you can find them)
- one 6 oz can tomato paste
- 1 cup water (add more if necessary)
- 1 cup frozen corn kernels
- 1 sweet potato or yam partially-cooked and cut into chunks (poke & microwave 3-4 min)
- 1 Tbsp brown sugar
- 1 Tbsp semi-sweet or dark chocolate, chopped (chips are easy)
- 2 Tbsp apple cider vinegar
- In a large pot, sauté chopped onion, carrot, celery, and bell pepper with a pinch of salt for 5-8 min, or until beginning to soften.
- Stir in the cumin, ginger, and chipotle pepper & saute one minute, then stir in the tomato paste.
- Add the beans, canned tomatoes, and water and let simmer for until gently bubbling. Then add corn, sweet potato, brown sugar, and chocolate.
- Stir, then let simmer over low heat for ~30 minutes. Before serving, add the apple cider vinegar (more to taste, it adds tang).
- Serve with a dollop of Greek yogurt, fresh chopped cilantro, and cornbread.
If your soup ends up spicier than you'd like, add the juice of a lime or more apple cider vinegar, which will help neutralize the spice.
Recipe by Eating Made Easy at https://eating-made-easy.com/veggie-chili-and-cornbread/
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