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Perfect veggie chili

Perfect veggie chili
Perfect veggie chili
Jackie O'Callaghan

A flavorful, healthy chili for a cold night!


(1) 15 oz. can kidney beans, drained and rinsed

(1) 15 oz. can black beans

(1) 15 oz. can garbanzo beans

1.5 red bell peppers, chopped

1 yellow onion diced

2 sweet potatoes, peeled and chopped into cubes

(1) 28 oz. can crushed tomatoes

1 cup vegetable broth

1 jalapeno, minced (optional)

3 garlic cloves, minced

1 heaping tsp Chipotle chili powder

1 tsp cumin

1 tsp coriander

1 tsp unsweetened cocoa powder

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp smoked paprika

1/2 tsp regular paprika

cayenne pepper (optional)

3 splashes Worcestershire sauce


  • Place sweet potato cubes on a cookie sheet with a lip, add olive oil, salt and pepper
  • Roast sweet potatoes in a 400 degree oven for 20-25 minutes
  • Add 2 tsp olive oil to large pot and add peppers, garlic and onion. Saute for about 5 minutes.
  • Add all the rest of the ingredients and bring to a boil
  • Reduce heat and simmer for 30 minutes
  • Serve with cheese, corn bread, sour cream or avocado
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