Plant-based Chilli

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Recipe: Sarah Remmer

Ingredients 

Total Time:
1 hour

Serves:
6

• ½ tablespoon olive oil

• 3 cloves garlic, minced

• 1 yellow onion, chopped

• 1 large carrot, diced

• 1 red bell pepper, diced

• 1 (4 ounce) can mild green chiles

• 1 medium to large sweet potato, peeled and cut into ½ inch cubes

• 2 1/2 tablespoons mild chili powder

• 1 tablespoon cumin

• ½ teaspoon dried oregano

• ¼ teaspoon garlic powder

• ¼ teaspoon paprika

• ¼ teaspoon cayenne pepper

• ¼ teaspoon salt

• Freshly ground black pepper

• 1 (28 ounce) can crushed tomatoes

• 3/4 cup vegetable broth - you can sub water & add more as needed

• 1 (15 ounce) can black beans, rinsed and drained

• 1 (15 ounce) can kidney beans, rinsed and drained

• 1 cup frozen sweet corn

• Avocado for garnish

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Instructions

1. Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.

2. Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.

3. Add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.

4. Garnish with avocado

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