Vegetarian Chili

  • Serves: 10
  • Prep Time: 15 min
  • Cook Time: 1 hr 15 min
  • Calories: 503
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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

Method

  1. Heat the oil in a large dutch oven or or soup pot. Sauté onions, bell peppers, sweet potatoes until the onions begin to soften, about 4-5 minutes. Add garlic and saute for 2 minutes longer.
  2. Add the beans, tomatoes, enchilada sauce, chili powder, cumin, bay leaves and salt, stir to combine. Cover with just enough water to cover beans. (About 1-2 cups.)
  3. Bring to a boil. Reduce to a simmer and cook uncovered for 1 hour, stirring often to make sure nothing sticks to the bottom.
  4. Serve topped with cilantro, green onions and avocado.

Note: This soup freezes well.