Vegetarian Chili

Ingredients

• 2 Tablespoons cooking oil (I use avocado or olive oil)
• 1 large onion (diced (about 1 ½ cups))
• 1 ½ cups diced peeled sweet potato (cut into ½” cubes)
• 1 red bell pepper (diced )
• 1 Tablespoon minced garlic
• 1 Tablespoon chili powder
• 1 ½ teaspoons smoked paprika
• 1 teaspoon ancho chili powder (see note)
• 1 teaspoon cumin
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper
• ¾ teaspoon salt
• ⅛ teaspoon cayenne pepper
• 2 Tablespoons tomato paste
• 1 ½ Tablespoons coconut aminos
• 1 15- oz can black beans (lightly rinsed and drained)
• 1 15- oz can kidney beans (lightly rinsed and drained )
• 1 15- oz can pinto beans (lightly rinsed and drained )
• 1 14.5- oz can fire roasted diced tomatoes (undrained)
• 2 4- oz cans fire roasted diced chiles (mild, undrained)
• 1 cup vegetable broth

Steps

1. 1

   Heat oil in a large pot or Dutch oven over medium heat until shimmering.

2. 2

   Add onion, sweet potato, and red bell pepper and cook, stirring occasionally, until onion and pepper are softened (about 5-7 minutes; note the sweet potato will not be softened yet, this is fine).

3. 3

   Add garlic and cook until fragrant (about 30 seconds).

4. 4

   Add all spices, salt, and pepper and stir until veggies are coated with the spices, stir constantly for 30 seconds.

5. 5

   Add the tomato paste and cook, stirring frequently, until deepened in color (about 60 seconds).

6. 6

   Add coconut aminos and stir.

7. 7

   Add the beans, tomatoes, chiles, and broth and stir until well combined. Bring chili to a simmer then reduce heat and simmer over low heat for at least 30 minutes and until sweet potatoes are fork-tender. Taste-test and add additional salt if needed.

8. 8

   Serve warm with your favorite toppings (I like ladling mine over cornbread and/or serving topped with corn chips, sour cream, avocado, and shredded cheese!).