I have been tweaking this recipe for years and I have to say this one is a winner. Nothing will warm you on a cold Michigan day like a mildly spicy vegetarian chili! I love to freeze 1/2 of it and have it later 🙂 I hope you enjoy it as much as I do. A lot of healthy veggies and great spices give this chili a bit of a kick. Adjust the heat how you like!
Happy winter and warm bellies!
- 3 tablespoons olive oil
- 1 large sweet onion, chopped small
- 1 large jalapeno pepper, cored, seeded and chopped very small
- 1 green pepper, cored, seeded and chopped small
- 1 red pepper, cored, seeded and chopped small
- 5 garlic cloves minced
- 2 sweet potatoes peeled and diced
- 2 tablespoons chili powder (more if you like spicy)
- 2 teaspoons Celtic sea salt (more to test at end)
- 2 teaspoons fresh cracked pepper
- 2 teaspoons cumin
- 1/4 teaspoon crushed red pepper
- 1 bay leaf
- 2 teaspoons dried basil
- 1- 28 oz can whole peeled tomatoes crushed with hand ( i do it in a separate bowl and add it in)
- 3 1/2 cups vegetable or chicken broth
- 2 -15 oz cans of black beans, rinsed
- Juice of 1 fresh lime
- Organic sour cream (for garnish if you eat dairy, if not try cilantro)
Heat oil in a large pot or dutch oven on medium-high heat. Reduce the heat to medium and add onion. Stir for about 10 minutes. Add all peppers, sweet potatoes and garlic. Stir occasionally for about 5 minutes. Add all spices. Stir for a minute. Add tomatoes and broth. Simmer uncovered on low for 20-30 minutes until sweet potatoes are cooked through but not mushy. Stir in the beans and continue to simmer on low for 5 minutes. Add the lime juice and disregard the bay leaf. Taste for spices and add more salt if needed.
Serve and garnish with a dollop of yummy sour cream (or cilantro) So good and very filling!