Hearty Vegetable Chili
We have tried a lot of chili recipes, and finally have stuck to this one for quite some time. Adapated from America’s Test Kitchen Family Cookbook, this is one of those recipes that looks like all the others but somehow tastes far better. I will also put leftovers over rice or quinoa and top with cheese sauce to turn it into a casserole–just heat in the oven until warm.
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Ingredients
- 2 TBSP avocado oil or use a little extra broth
- 1 onion minced
- 1 large sweet potato peeled and chopped to 1/2 inch pieces
- 1 cup frozen sweet corn
- 2 cloves garlic minced
- 1 1/2 TBSP chili powder
- 1 15 oz can tomato sauce
- 1 15 oz can kidney beans rinsed
- 1 15 oz can black beans rinsed
- 1 cup vegetable broth
- 2 TBSP minced cilantro optional
- 1/2 - 1 cup cooked quinoa optional
Ingredients
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Instructions
- Cook onion and bell pepper in oil over medium high heat until softened, about three minutes. Add sweet potato and corn and cook about 5-7 minutes. Stir in garlic and chili powder until fragrant, about 30 seconds. Add sauce, beans and broth and simmer for ten minutes. Add 2 TBSP minced cilantro; season with salt and pepper to taste.
- I added about 3/4 tsp salt and 1/4 tsp chipotle tabasco.
Recipe Notes
Chipotle Tabasco is the BEST flavor for soups and stews. If you add just a few shakes or 1/4 tsp or so, it adds great flavor without being spicy. Of course you can add more if you want it spicy!
The original recipe calls for a zucchini and summer squash diced instead of the sweet potato and corn. We like both but prefer the sweet potato and corn recently.