This vegetarian chili is filled with flavor, texture, and the perfect amount of spice. The recipe combines easy canned ingredients with some fresh ingredients that make a one pan meal (or in the slow cooker) that's perfect for the colder months. Even meat eaters loved it too!
1 and 1/2cupschopped yellow onion, about 1 large
1green bell better, diced
1red bell pepper, diced
2largesweet potatoes, peeled and diced (about 2 cups)
3garlic cloves, minced
1 and 1/2teaspoonsalt
1/2teaspoonfreshly ground black pepper
3(14 ounce)cans diced tomatoes, do not drain
1(15 ounce)can pinto beans, drained and rinsed
1(15 ounce)can kidney beans, drained and rinsed
1(15 ounce)can garbanzo beans (chick peas), drained and rinsed
1(15 ounce)cannellini beans, drained and rinsed
Heat the olive oil over medium-high heat in a 5-quart of larger pot or dutch oven.
Once hot, add the onion, bell peppers, and sweet potato. Stir and cook for 10 minutes as the vegetables soften. Add the garlic, salt, pepper, cumin, chili powder, and onion powder. Stir and cook for 1 minute. Stir in the tomato paste.
Stir in the remaining ingredients. Place the lid on top, reduce the heat to medium-low, and cook for 30 minutes, stirring occasionally.
If desired, remove 1/2 cup of the chili and blend on high for 30 seconds. Stir back into the chili. Serve with toppings such as cilantro, avocado, cheese, etc.
Make Ahead & Freezing Instructions: Chili can be frozen for up to 3 months. Thaw overnight in the refrigerator, then heat in a large pot on medium heat for about 30 minutes.
Spiciness: This chili is midly spicy. Feel free to adjust the spiciness level to your liking.
Beans: You can use any beans that you prefer. I always have pinto, kidney, chickpeas and cannellini beans on hand so that's what I used.
Sweet Potato: Feel free to swap with butternut squash or red potatoes.
Slow Cooker: Place all of the ingredients in a 5 quart or larger slow cooker and cook on low for 6-8 hours.