Vegetarian Chili with Sweet Potatoes

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 garlic and cook till fragrant, about 1-2 minutes.
2 tablespoon Olive oil, ½ Onion, 2 garlic cloves
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.
2 medium Sweet potates, 2 medium Parsnips, 1 whole Red, yellow or orange pepper, 1-2 Whole chipotle in adobo sauce, diced fine, 1 teaspoon Chili powder, 1 teaspoon Ground Cumin, 1 teaspoon Ground Coriander, ½ teaspoon Pepper
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.
2 15 ounce Canned red kidney beans, 15 ounce Canned Tomato sauce, 1 cup Vegetable broth, 28 ounce can Whole peeled tomatoes
Stir in veggie beef crumbles and cook till warmed through, about 5 minutes.
12 ounce Package of vegetarian beef crumbles
Optional garnishes include sour cream, cheese, avocado and cilantro or green onions.