Southwest Veggie Chili
Recipe by Kelsey Russell-Murray
This comforting 1-pot chilli is hearty, easy to make and packs a ton of flavour and nutrition! This vegan recipe is a gut health superstar thanks to all of the high fibre ingredients. Plenty of fibre and plant protein to keep you satisfied for hours. This is the perfect warming meal to serve throughout the winter, and it’s a great prep option for lunches and busy evenings since it keeps in the fridge all week and freezes well.
In a large pot, sauté the onion and the garlic in the olive oil with a pinch of salt over medium heat until soft and translucent, about 5 minutes.
Add the sweet potatoes and sauté for another 10 minutes. Add the bell pepper and sauté for 3-5 minutes.
Add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
Add the drained and rinsed beans, corn, and spices. Simmer the mixture, uncovered, for 10-15 minutes until thickened. Taste and season with additional salt if desired.
Serve hot with desired toppings! Keeps well in the fridge for 5-6 days or stored in an airtight container in the freezer for up to 1 month.
Substitutions: Substitute black beans for beans of your choice. Kidney or pinto beans would be a great option. Swap or omit the bell peppers, corn or sweet potato for veggies of your choice. Substitute water for vegetable broth if you don’t have any on hand.
Optional Toppings: Sour cream, diced tomatoes, shredded cheese, tortilla chips, chopped green onions, chopped fresh cilantro.
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