Sweet Potato Vegetarian Chili
The easiest and tastiest vegetarian chili! Made with sweet potatoes and veggie crumbles to add warmth and texture, this recipe is sure to please even the heartiest of eaters!
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Servings: 6
Ingredients
- ½ Onion Diced
- 2 tablespoon Olive oil
- 2 garlic cloves diced
- 2 medium Sweet potates Peeled & cut into cubes
- 2 medium Parsnips Peeled & cut into 1"-2" chunks
- 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 tablespoon Chili powder
- 1 tsp Ground Cumin
- 1 teaspoon 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
Instructions
- Warm 2 tbs olive oil in a large Dutch Oven or stock pot over medium heat and add in onions. Stir and cook till translucent. Add in onions and cook till just fragrant, about 30 seconds.
- Stir in parsnips, sweet potatoes, bell pepper, chili powder, cumin, coriander, black pepper, and chipotle, cooking over medium heat until potatoes and parsnips start to soften just the tiniest bit, about 10 minutes.
- Stir in kidney beans, vegetable broth, tomato sauce and whole peeled tomatoes in their juice, making sure to crush up whole tomatoes with a wooden spoon. Cover and simmer on medium low for about 30-45 minutes, until potatoes and parsnips are fork tender.
- Stir in veggie beef crumbles and cook till warmed through, about 5 minutes.
- Optional garnishes include sour cream, cheese, avocado and cilantro or green onions.
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Notes
Vegetable beef crumbles are very flavorful and salty, so there shouldn't be any need to add salt to this recipe. However taste when done cooking and add salt according to your taste preferences.
This veggie chili comes together so quickly it's not totally necessary to make it in the crock pot, but if you do want to put it to go ahead of a long day or party, here's how. Warm the onions and 1 tablespoon of olive oil in a microwave safe dish for 3-4 minutes, till fragrant and soft. Toss into the slow cooker, along with the rest of your ingredients except the veggie crumbles. Cook on low for 5-6 hours, then stir in the meat crumbles and heat till warmed through.
Nutrition
Serving: 2cup | Calories: 340kcal | Carbohydrates: 54g | Protein: 21g | Fat: 6g
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