Warming and satisfying, deliciously sweet yet spicy. Try this fantastic and easy to make chili recipe as a meatless dinner. Add a side salad and crispy gluten free crackers for a tasty meal.
Total: 1hr | Prep: 20 Min. | Cook time: 40 min. | Serves: 4-6
1 Tbsp. Olive Oil
1 Red Onion, Diced
2 Carrots, peeled and chopped
2 Celery Stalks, Chopped
3 Cloves Garlic, chopped
1 Orange (or Yellow) Pepper, seeded and diced
1 Jalapeño Pepper, seeded and diced
1 1/2 Tbsp. Cumin Powder
2 Tbsp. Chili Powder
1/2 tsp. Cinnamon
1 tsp. salt
1 (28-ounce) can whole tomatoes
2 cups Vegetable Broth
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
2 sweet potatoes, peeled and cut in ⅓-inch dice
Add olive oil to a 5 quart Dutch oven and warm on medium heat. Saute the red onion, carrots, celery, garlic, pepper, and Jalapeño until they begin to soften, about 5 minutes.
Push the vegetables to the sides and add in the cumin, chili powder, cinnamon, and salt. Toast the spices for about 1 minute, then deglaze the pan slowly pouring in the 2 cups of vegetable broth. Continue cooking for about 3 minutes.
Stir in the tomatoes (breaking them up with the back of the spoon), beans, and sweet potato. Bring the pot to a low boil, then reduce the heat to simmer and cover with the lid. Continue cooking on a low simmer for 20 minutes. Uncover and simmer for 10 minutes to thicken.