Even My Meat-Loving Family Loves this Vegetarian Chili

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. Heat the oil in a large pot or Dutch oven over medium heat until it shimmers.
2. Add the onion, sweet potato and red bell pepper and cook, stirring now and then, about 5-7 minutes until the onion and pepper soften. The sweet potato will still be firm.
3. Add the garlic and cook about 30 seconds until fragrant.
4. Add all the spices, salt and pepper and stir constantly for 30 seconds so the vegetables are coated.
5. Add the tomato paste and cook, stirring often, about 60 seconds until it darkens in colour.
6. Stir in the coconut aminos.
7. Add the beans, diced tomatoes with their juice, chiles with their juice and the broth and stir well.
8. Bring to a simmer, then lower the heat and simmer gently for at least 30 minutes, until the sweet potatoes are fork-tender.
9. Taste and add more salt if needed. Serve warm.

Summarized from Sugar Spun Run's video. Watch it for the details.

More recipes with

GarlicOnionTomatoBell pepperTomato pasteCoconutSweet potatoBlack bean