Well that went by fast. Can you believe it’s May already? May 5th to be exact or Cinco de Mayo!
I was feeling the Mexican vibes and decided to make this Vegetarian Chili.
When I make chili it’s usually with ground beef, so this time I tried making a vegetarian variation and it was just as falvourful and filling, especially with the added sweet potato;)
This is a great recipe to finish up any veggies that you have in the fridge, you could put in zucchini, mushrooms and even spinach.
- 3 tbsp avocado oil
- 1 onion chopped
- 3 cloves of garlic minced
- 1 green pepper chopped
- 1 large carrot chopped
- 1 cup frozen corn
- 1 large sweet potato cubed
- 2 cups copped kalecut into strips
- 1 jalapeño pepper cut into small peices
- 3 tbsp taco seasoning ( I tried this one)
- 3 tsp ground cumin
- 2 tsp chili powder
- 2 tsp salt
- 1 can black beans drained
- 1 small can plum cherry tomatoes or whole tomatoes crushed
- 1 jar strained tomatoes
- 1 tbsp tomato paste
- ¼ cup chopped cilantro
Heat a large pot on medium-high heat. Add oil and in pot and heat, add onions and garlic. Mix till they become fragrant and golden. Add in carrots, peppers, corn, sweet potato, kale and jalapeño. Cook veggies for a few minutes. Add in 2 tbsp of taco seasoning, cumin and chili powder. Mix in the spices. Drain black beans and add to pot as well as cherry or plum tomatoes. Mix and let cook for 3-5 minutes. Add strained tomatoes and mix well. Let chili cook for another 10-15 minutes on low and check consistency. Add tomato paste and cook for another 5 minutes. I like to add more of the taco seasoning here to add more flavour as well as salt. Cover and let cook for 15-20 minutes to allow all the flavours to really mix in and let the veggies cook. If you find it too thick, add a little water to thin it out. Add cilantro right at the end, mix then turn off heat.
Serve in a bowl and garnish with avocado, fresh cilantro, shredded cheese, sour cream and crushed nachos ;)