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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!



Yields10 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr

 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 can Muir Glen fire roasted diced tomatoes 1 can=28 oz or 3.5 cups
 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 can Muir Glen fire roasted diced tomatoes 1 can=28 oz or 3.5 cups
 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

Directions

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. 

Notes

Vegetarian Tex-Mex Chili