Vegetarian Chili

Name: Vegetarian Chili
Prep time: 15 min
Cook time: 1 min
Total time: 1 min
Ingredients: 2 tbsp olive oil; 1 large yellow onion, diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 2 sweet potatoes, peeled and diced into 1-inch pieces, roughly 4 cups; 4 garlic cloves, finely diced (roughly 1 1/2 tbsp); 1 (15 oz) can black beans, drained, rinsed; 1 (15 oz) can kidney beans, drained, rinsed; 1 (15 oz) can pinto beans, drained, rinsed; 1 (28 oz) can diced tomatoes; 1 (20 oz) can red enchilada sauce; 1/3 cup chili powder; 2 tsp cumin; 2 bay leaves; 2 tsp salt; cilantro; green onions; avocado

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themodernproper.com

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Prep Time: 15 minutes

Cook Time: 1 hours, 15 minutes

Total: 1 hours, 30 minutes

Servings: 10

Cost: $5.27 /serving

Author : The Modern Proper

vegan chili fall winter

Instructions

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Step 1

Heat the oil in a large dutch oven or or soup pot

Step 2

Sauté onions, bell peppers, sweet potatoes until the onions begin to soften, about 4-5 minutes

Step 3

Add garlic and saute for 2 minutes longer.Add the beans, tomatoes, enchilada sauce, chili powder, cumin, bay leaves and salt, stir to combine

Step 4

Cover with just enough water to cover beans

Step 5

(About 1-2 cups.) Bring to a boil

Step 6

Reduce to a simmer and cook uncovered for 1 hour, stirring often to make sure nothing sticks to the bottom

Step 7

Serve topped with cilantro, green onions and avocado

Step 8

Note: This soup freezes well.

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