My Plant Strong Family

Hearty Vegetable Chili

Ingredients

2 TBSP avocado oilor use a little extra broth
1 onionminced
1large sweet potatopeeled and chopped to 1/2 inch pieces
1cup frozen sweet corn
2cloves garlicminced
1 1/2TBSP chili powder
1 15 oz can tomato sauce
115 oz can kidney beans rinsed
115 oz can black beans rinsed
1cup vegetable broth
2 TBSP minced cilantro optional
1/2 – 1cup cooked quinoaoptional

Instructions

Cook onion and bell pepper in oil over medium high heat until softened, about three minutes. Add sweet potato and corn and cook about 5-7 minutes. Stir in garlic and chili powder until fragrant, about 30 seconds. Add sauce, beans and broth and simmer for ten minutes. Add 2 TBSP minced cilantro; season with salt and pepper to taste.
I added about 3/4 tsp salt and 1/4 tsp chipotle tabasco.

Recipe Notes

Chipotle Tabasco is the BEST flavor for soups and stews. If you add just a few shakes or 1/4 tsp or so, it adds great flavor without being spicy. Of course you can add more if you want it spicy!

The original recipe calls for a zucchini and summer squash diced instead of the sweet potato and corn. We like both but prefer the sweet potato and corn recently.

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