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  • Writer's pictureJessica

Vegetarian Chili

Updated: Oct 11, 2021



Tools + Supplies

  • stock pot or dutch oven

  • sheet pan

  • sharp knife for chopping

  • ladle


Ingredients

  • 2 29 oz cans of tomato puree

  • 2 16 oz cans of black beans

  • 1 7 oz can of chipotle peppers

  • .25 red onion

  • .75 white onion

  • 3-4 cloves of garlic

  • 1 poblano pepper

  • 2 sweet potatoes

  • cilantro (optional)

  • 1-1.5 cups frozen corn

  • .75-1 cup quinoa

  • cumin

  • taco seasoning

  • vegetable broth or concentrate

  • apple cider vinegar

  • olive oil

  • salt and pepper


Toppings (optional)

  • tortilla strips

  • Mexican cheese

  • sour cream

  • sliced jalapeno

  • diced avocado

  • cilantro


Instructions

  • preheat oven to 400

  • drizzle olive oil in a large pot over medium heat

  • mince garlic and dice onion. drop garlic in pot for about 30 seconds, then add onion and stir.

  • chop poblano and cilantro (to taste) and add to pot. Add salt, pepper, and 1 tbsp of vinegar. Stir and cover. Let cook until vegetables are softened.

  • add tomato puree. fill one empty puree can with vegetable broth (or water and broth concentrate) and add that too. stir.

  • peel and dice sweet potatoes into 1-inch pieces. toss in olive oil, salt, pepper, and taco seasoning. roast on 400 for 15 minutes. add to chili when finished.

  • add 1-1.5 cups of frozen corn.

  • drain and rinse black beans, add to chili.

  • roughly chop chipotles and add to chili. add sauce from can to taste.

  • add cumin, salt, and pepper to taste.

  • add .75-1 cup quinoa.

  • cover and simmer on low heat for at least 45 minutes.

  • serve with your favorite toppings.





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