Spicy Veggie Chili

Did you know mild green chilis have health benefits? Along with having very little calories, they are a good source of vitamins A, C, and K. Plus capsaicin – the heat component – is an anti-inflammatory and anti-oxidant!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Cuisine American
Servings 6

Ingredients
  

  • 1/2 tbsp olive oil
  • 3 cloves of garlic, minced
  • 1 yellow onion, chopped
  • 1 large carrot, diced
  • 1 red bell pepper
  • 1 Jalapeno pepper wash hands after cutting, don't rub your eyes!
  • 1 medium to large sweet potato, cut into 1/2 inch cubes
  • 2 1/2 tbsp mild chili powder
  • 1 tbsp cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • freshly ground pepper
  • 1 28 ounce can of crushed tomatoes fire roasted is great!
  • 3/4 cup vegetarian broth or water, plus more if needed
  • 1 15 ounce can of black beans, rinsed and drained
  • 1 15 ounce can of kidney beans, rinsed and drained
  • 1 cup heaping of frozen sweet corn

Garnishes

  • tortilla chips
  • lime wedge
  • cheese
  • avocado
  • cilantro
  • sour cream / greek yogurt

Instructions
 

  • Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
  • Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
  • Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
  • Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

Recipe Notes

  • To make it vegan: top with your favorite vegan cheese and/or vegan greek yogurt.
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