Every winter, I make veggie chili. Every winter when I make chili, I make a relatively large pot and then proceed to eat for almost a week.
This year was no different.
However, I wanted to change things up a bit and I decided to create my own chili recipe with some different ingredients, but I had this feeling that it was going to turn out well. Not only did it turn out well, I am tempted to replace my former veggie chili recipe for this newbie in my brain’s “gotorecipe” book. Well, I do like the former Veggie Chili recipe, so I guess that I will not replace it all together, but for all of you friends out there who are doubting the ability of Veggie chili to be hearty and delicious, I dare you to make this…I am certain that you will be singing a different tune.
Goodness, I want some chili now.
2 full carrots, sliced
1 celery stalk, diced
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 bell pepper, chopped
4 sweet potatoes, peeled and chopped into cubes
1 15 oz. can light red kidney beans
1 15 oz. can dark red kidney beans
1 15 oz. can diced tomatoes (I like the “spicy” ones)
1 32 oz. can whole peeled chopped tomatoes
1 tablespoon cumin
1 teaspoon cayenne pepper
1/2 teaspoon red chili flakes
1/2 teaspoon chili powder
salt and pepper to taste
olive oil (just to coat the pot initially)
1) In a small pot, boil sweet potatoes for 8-10 minutes until tender enough to stick a fork through. Remove from heat. Drain. Peel. Dice into cubes.
2) Meanwhile, in a dutch oven, heat oil over medium heat.
2) Add onions and garlic and saute for 3-5 minutes.
3) Add celery and carrots and continue to saute and mix well for another 4-6 minutes, until the carrots are tender.
4) Add both cans of tomatoes and mix well. Let simmer for a few minutes.
5) Add in beans, sweet potato and seasonings. Mix well. Let the chili come to a boil and then let simmer for about 25-30 minutes.
6) Add salt and pepper to taste.
7) Feel free top with some cheese and or/sour cream. Serve warm!
8) Share and Enjoy!
The sweet potato not only added some more heartiness to the soup but it also that the touch of sweet making it a perfect complement to the spiciness of the seasonings. Vegetarians and Non-vegetarians alike will love this chili recipe! I promise! Go make it!