When it's cold outside and I'm looking for something warm and comforting, vegetarian chili is one of my favorite things to make. It's simple to prepare, has minimal ingredients, and an abundance of flavor. In order to keep things interesting, I like to get creative with my chili and add some unexpected ingredients from time to time. This one has a ton of kick, but the sweet potatoes add the perfect balance to a bowl of bold flavors.
Spicy Sweet Potato, Fire-Roasted Tomato, Two-Bean Chili
- 2 cloves garlic, chopped
- 1 small sweet onion, diced
- 1 large sweet potato, chopped
- 1 15-ounce can kidney beans
- 1 15-ounce can black beans
- 1 28-ounce can organic crushed tomatoes
- 1 28-ounce can organic fire-roasted diced tomatoes
- 2 Tbsp. cumin
- 2 Tbsp. chili powder
- 1 tsp. salt
- 1/4 tsp. red pepper
- 1 bay leaf
- 2 Tbsp. olive oil
Heat olive oil over medium-high heat and cook garlic and onion a few minutes. Add potato and cook a few minutes.
Add beans, tomatoes and spices. Bring to boil, reduce heat and simmer until the potatoes are just tender.
Serve topped with Greek yogurt, fresh avocado slices and cilantro. For a milder version, omit the red pepper.