Southwest Veggie Chili

1

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.

2

Add the sweet potatoes and sauté for another 10 minutes. Add the bell pepper and sauté for 3-5 minutes.

3

Add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.

4

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.

5

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.

6

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.

7

Optional Toppings: Sour cream, diced tomatoes, shredded cheese, tortilla chips, chopped green onions, chopped fresh cilantro.