I’ve always loved chili, but as I have been cutting down the amount of meat in my diet I needed a good vegetarian substitute to get through the winter. I couldn’t find a recipe that I loved, so I developed this one with a mix of textures, plus the heft and spice that really define chili.
- 1 onion, chopped
- 1 sweet potato, peeled and cut into 1/2” cubes
- 7 cups of cooked beans. I used equal amounts of black beans and kidney beans, which I soaked and cooked beforehand. If you’re using canned, this is equal to 4 (15.5oz) cans on beans (which you should drain and rinse).
- 2 cloves garlic, minced
- 1 (15.5oz) can tomato sauce
- 1 (15.5oz) can diced tomatoes (do not drain)
- 2 cups frozen corn
- 2 tbsp cumin
- 2 tbsp chili powder
- 1 tbsp cayenne pepper (omit if you want a milder chili)
- Salt and pepper
- 2 cups vegetable broth
Saute onion for 5 minutes to soften. Add garlic, cumin, chili powder, cayenne, salt, and pepper and stir and let them work for 3 minutes. Add all your beans, tomato sauce, diced tomatoes and their juice, corn, sweet potatoes and vegetable broth, then stir everything together. Bring to boil, then simmer for 45 min partially covered and stirring occasionally. By then the sweet potatoes should have cooked through and the base will be nice and thick (if you like yours a bit thinner, go with 3 cups of veg broth). Taste and increase the salt and spiciness to your liking. Serve with a little shredded cheese, a plop of sour cream, and corn bread. Avocado or some chopped up jalapeños are also great additions (and a nice dose of color).