Name: Vegetarian Chili Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 tbsp avocado oil; 1 red onion, diced; 1 red pepper, diced; 2 large sweet potatoes, peeled and diced; 4 cloves garlic, minced; 1.5 tsp salt; 1 tsp black pepper; 2 tsp cumin; 3 tsp chili powder; 1/4 tsp cayenne powder; 2 tsp oregano; 2 15oz can diced tomatoes; 2 cans black beans, drained; 2 cans kidney beans, drained; 4 cups veggie broth; 1 6oz can tomato paste; cilantro, cheese, plain yogurt for topping

Ingredients

2 tbsp avocado oil
1 red onion, diced
1 red pepper, diced
2 large sweet potatoes, peeled and diced
4 cloves garlic, minced
1.5 tsp salt
1 tsp black pepper
2 tsp cumin
3 tsp chili powder
1/4 tsp cayenne powder
2 tsp oregano
2 15oz can diced tomatoes
2 cans black beans, drained
2 cans kidney beans, drained
4 cups veggie broth
1 6oz can tomato paste
cilantro, cheese, plain yogurt for topping

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Instructions

In a large dutch oven and saucepan, heat avocado oil over medium high heat.
Once hot, add onion, pepper, and sweet potatoes. Cook for about 8 minutes or until beginning to soften.
Add in minced garlic, and all spices through oregano. Stir and cook for another minute.
Add in diced tomatoes, black beans, kidney beans, veggie broth, and tomato paste. Stir until all combined. Let simmer over medium-low heat for 45-50 minutes.
Pour into bowl and add cilantro, cheese, and yogurt for topping!

Author: ErinCategory: dinner, lunch, meal-prep, gluten-free, chili, vegetarianMethod: stovetopCuisine: AmericanDiet: Gluten Free