Few things can perk up your tastebuds on a cold winter night better than a hearty bowl of chili. This vegetarian version is full of healthy beans, chickpeas and sweet potatoes!
2 Tbsp vegetable oil
2 onions, diced
½ Jalapeno, seeded and diced
4 stalks of celery, diced
4 garlic cloves, minced
2 Tbsp chili powder
1 Tbsp ground cumin
1 tsp oregano (preferably Mexican)
2 cups diced sweet potato
1 red pepper, seeded and diced
1 yellow pepper, seeded and diced
1 can of black beans, drained
1 can of chickpeas NOT drained
1 cup frozen corn, thawed
fresh chopped cilantro, to taste
grated Monterey Jack cheese, to serve
avocado, to serve
sour cream, to serve
1
Heat the oil in a large stock pot over medium heat.
2
Add the onions, jalapeno and celery and cook for five minutes.
3
Add the garlic, chili powder, cumin and oregano. Cook, stirring for 2 minutes
4
Stir in the sweet potato, tomatoes, and peppers and cook until the peppers start to soften.
5
Add the beans and chick peas.
6
Simmer for about 20 to 30 minutes or until all vegetables are tender.
7
Stir in the corn and lime juice. Heat through.
8
Add Tajin to taste. Serve with accompaniments.
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Ingredients
2 Tbsp vegetable oil
2 onions, diced
½ Jalapeno, seeded and diced
4 stalks of celery, diced
4 garlic cloves, minced
2 Tbsp chili powder
1 Tbsp ground cumin
1 tsp oregano (preferably Mexican)
2 cups diced sweet potato
1 red pepper, seeded and diced
1 yellow pepper, seeded and diced
1 can of black beans, drained
1 can of chickpeas NOT drained
1 cup frozen corn, thawed
fresh chopped cilantro, to taste
grated Monterey Jack cheese, to serve
avocado, to serve
sour cream, to serve
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