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Vegetarian Chili

a bowl of homemade vegetarian chili made with bell pepper, sweet potato, onion and beans topped with avocado and green onions
  • Serves:  10
  • Prep Time:  15 min
  • Cook Time:  1 hr 15 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 ¼ pounds sweet potatoes, peeled and diced into 1-inch pieces (about 4 cups)
  • 4 garlic cloves, finely diced (about 1 tablespoon)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (28-ounce) can diced tomatoes
  • 1 (20-ounce) can red enchilada sauce
  • ¼ cup chili powder
  • 2 teaspoons cumin
  • 2 dried bay leaves
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 teaspoons kosher salt

For Serving (optional)

  • Shredded cheddar cheese
  • Sour cream
  • Diced avocado
  • Minced cilantro
  • Chopped green onions

Method

  1. Heat the oil in a large Dutch oven or stock pot over medium-high heat. Once the oil is glistening, add the onion, bell peppers, and sweet potatoes and cook, stirring, until the onion begins to soften, 5 minutes. Add the garlic and cook, stirring, until fragrant, about 2 minutes more.
  2. Stir in the black beans, kidney beans, pinto beans, tomatoes, enchilada sauce, chili powder, cumin, bay leaves, garlic powder, onion powder and salt until combined. Add enough water to cover the beans, about 1 to 2 cups.
  3. Increase the heat to high and bring to a boil, then reduce the heat to low and simmer, stirring occasionally, for about 1 hour, or until the potatoes are tender and the chili has thickened. 
  4. Divide among bowls and serve topped with cheddar cheese, sour cream, avocado, cilantro and green onions, if using.