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!
Heat the oil in a large stock pot over medium heat.
Add the onions, jalapeno and celery and cook for five minutes.
Add the garlic, chili powder, cumin and oregano. Cook, stirring for 2 minutes
Stir in the sweet potato, tomatoes, and peppers and cook until the peppers start to soften.
Add the beans and chick peas.
Simmer for about 20 to 30 minutes or until all vegetables are tender.
Stir in the corn and lime juice. Heat through.
Add Tajin to taste. Serve with accompaniments.
— View all recipes —
Ingredients
Directions
Heat the oil in a large stock pot over medium heat.
Add the onions, jalapeno and celery and cook for five minutes.
Add the garlic, chili powder, cumin and oregano. Cook, stirring for 2 minutes
Stir in the sweet potato, tomatoes, and peppers and cook until the peppers start to soften.
Add the beans and chick peas.
Simmer for about 20 to 30 minutes or until all vegetables are tender.
Stir in the corn and lime juice. Heat through.
Add Tajin to taste. Serve with accompaniments.
Recent Comments