“Warm You Up” Hearty Veggie Chili

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“Warm You Up” Hearty Veggie Chili

Teaming with a host of nutrient-rich veggies, this colorful vegetarian chili will warm you through and through. Accompanied with chips and guacamole, this chili is great for a crowd or serve it as a weeknight meal with leftovers galore. Pair it with a glass of rich merlot and this one-pot meal suddenly becomes its own party.

PREP TIME | 20 mins
COOK TIME | 40 mins
CUISINE | Vegetarian, Organic
YIELD | Serves 4

Wine Pairing: Merlot

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Ingredient List

  • 1 sweet red pepper, seeded and rough chopped 

  • 1 orange or yellow pepper, seeded and rough chopped

  • 1 yellow onion, cut in quarters and then rough chopped

  • 1 zucchini, cut in half and rough chopped

  • 2 sweet potatoes, washed and cut in 1” cubes

  • 3 tbsp olive oil

  • 2 cloves of garlic, chopped

  • 1 bunch of cilantro, washed, dried with paper towel,  and chopped including stems (Reserve 3 tablespoons for garnish)

  • 1 jalapeno, de-stemmed, seeded, and rough chopped

  • 2 15 oz cans of beans (kidney, black, chickpea, or pinto), drained

  • 2 28 oz cans of plum tomatoes

  • 1 heaping tbsp chili powder

  • ½ tsp cayenne pepper

  • 1 tsp ground cinnamon

  • ½ tbsp ground cumin

  • 1 tbsp each kosher salt and ground black pepper

  • sour cream (optional)

  • cheddar cheese, grated (optional)

  • 1 avocado, cut into chunks or mashed into guacamole (optional) 

  • tortilla chips (optional)

Directions

Step 1 — Preheat oven to 425° F. Toss sweet potatoes in 1 tbsp olive oil and spread on a baking sheet. Sprinkle with salt and pepper. Roast for 20 minutes and remove from the oven. Set aside.

Step 2 — Meanwhile, place 2 tablespoons of olive oil in a large Dutch oven on medium high heat. Add onion, jalapeno, and garlic to the pot and cook for 3 minutes. Add peppers and zucchini. Cook for 5 minutes. Add cilantro, chili powder, cayenne cinnamon, cumin, salt and pepper. Add the canned beans and then tomatoes with their juice crushing the tomatoes between your fingers or with a fork as you add. Stir well.


Step 3 — Increase the heat to high and bring the chili to a boil then reduce to medium low. Allow to cook for 25-30 minutes uncovered until flavors meld and the chili reduces somewhat and thickens. Stir the roasted sweet potato into the chili. Taste and adjust the seasoning to your liking. Serve in a deep bowl garnished with cilantro, sour cream, grated cheese, and avocado and a side of crunchy tortilla chips for dipping.

MerlotGuest UserVegetarian, Organic