Quick, easy flavorful, and perfect for a crowd!
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
Salt to taste at the end, as veggie crumbles tend to have a high sodium content, so the chili tends to be salty enough on its own.
Feel free to omit the parsnips and double up on the sweet potatoes.
Swap out any type of chili friendly bean in lieu of kidney beans. I have made with pinto, and great northern beans.