FOODIE FRIDAY: VEGETARIAN CHILI

Yo.

This may just be my favorite thing that I’ve shared on my Foodie Friday series. and that says a LOT because I only share my favorite recipes with y’all! I recently figured out this veggie chili recipe and man, do I LOVE it.

Scroll below for ingredients and directions!

This recipe is an adaptation based off of two Cookie and Kate recipes (one, two)

Ingredients

• 2 tablespoons olive oil
• 1 medium red onion, chopped
• 1 large red bell pepper, chopped
• 1 large carrot, chopped
• 1 large sweet potato, chopped
• 1/2 tsp salt
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 1/2 tsp smoked paprika
• 1 tsp dried oregano
• 1 small can (15 oz) diced tomato with juices
• Large dash of cocoa powder
• Large dash of cinnamon
• 1 can black beans, drained
• 1 can pinto beans, drained
• 2 cups vegetable broth or water
• 2 tbsp chopped cilantro
• 1 to 2 tsp lime juice

Instructions

1. Heat oil in large dutch oven over medium heat until shimmering
2. First, add the chopped onion, bell pepper, carrot, sweet potato and a pinch of your salt to the oven, stirring occasionally for 7 to 10 minutes until vegetables are tender
3. Add garlic, chili powder, cumin, smoked paprika, oregano, cinnamon and cocoa powder and stir for 1 minute
4. Next, add diced tomatoes (with the juices!), drained black and pinto beans and vegetable broth. Stir to combine and let mixture come to a simmer. Simmer for 30 minutes, stirring occasionally. Remove chili from heat.
5. Mash a portion of the chili with a potato masher to get a more chili-like consistency.
6. Add chopped cilantro and lime juice plus remaining salt and garnish as desired.

Although it is about to get warm in the Carolinas, I will continue to make this chili all year long. It’s easy, delicious and makes perfect leftovers.

I hope you enjoy!