Sweet Potato Vegetarian Chili

Quick, easy flavorful!

Prep Time: 15 Min

Cook Time: 45 Min


– ½ Onion Diced – 2 tbsp Olive oil – 2 garlic cloves diced – 2 medium sweet potatoes  – 2 medium parsnips  – 2 15 ounce cans red kidney beans drained and rinsed – 15 ounce can Tomato sauce – 28 ounce can Whole peeled tomatoes – 12 ounce Package of vegetarian beef crumbles – 1 whole Red, yellow or orange pepper seeded and cubed – 1 tbsp Chili powder – 1 tsp Ground Cumin – 1 tsp Ground Coriander – ½ tsp Pepper – 1-2 Whole chipotle in adobo sauce, diced fine these are spicy so use according to the heat you want – 1 cup Vegetable broth

Peel and cube the sweet potatoes and parsnips into 1"chunks

Sautee over medium heat the onion, potatoes & parsnips, peppers and spices in a large pot just till fragrant

Stir in the tomatoes and veggie crumbles, and cook on medium low till potatoes are fork tender & soup is warmed through

Serve with shredded cheese, avocado & cilantro and a crumbly biscuit

I love how hearty this vegetarian chili is! I don’t miss the meat at all! So good!"


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