Description

This chili is spiced the same way I serve my traditional meat chili with cinnamon and chocolate. We load it with extra vegetables and sweet potatoes and haven’t found ourselves missing the meat. It takes about 20 minutes to prep and 40 minutes to cook. If I had to guess, most of the ingredients are already in your pantry. This recipe makes a large batch, so serve half now and freeze half for later.

Ingredients

Scale

1–2 tbsp. olive oil
1 onion, diced
1 1/2 bell peppers, diced
1 (15 oz.) can of corn
4 cloves garlic, minced
2 (28 oz.) cans of crushed tomatoes
2 (15 oz.) cans of kidney beans, drained and rinsed
1 (15 oz.) can of black beans, drained and rinsed
2 tbsp. cumin
1 1/2 tbsp. chili powder
1 tbsp. unsweetened chocolate powder
1 1/2 tsp. cinnamon
sea salt, to taste
squirt of agave nectar, to taste (optional)
squirt of sriracha, to taste (optional)
2 small (or 1 large) sweet potato, peeled and diced
Garnish
cheese
cilantro
pita chips
avocado

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Instructions

Prep onion, peppers, and garlic.
In a large stock pot, heat 1 tablespoon olive oil on medium-high heat. Add onion, peppers, and corn. Salt. Sauté for 4 minutes, stirring occasionally. Add garlic and cook for a minute longer. If necessary, add in remaining olive oil.
Turn heat to medium-low and add in canned goods and spices. Stir and cover. Salt to taste.
Cook for about 20 minutes, stirring occasionally. Taste and adjust spices if necessary by adding more salt. For heat, add sriracha. To cut the acidity, add agave nectar. Prep sweet potatoes.
Add in sweet potatoes and cook for an additional 15-20 minutes or until just softened.
Serve and garnish as you wish.

Notes

• We usually freeze half the chili for another meal by placing it in a ziplock freezer bag, flattened, and stored in the freezer.

• If freezing the entire batch, undercook the sweet potatoes. They will finish cooking in the reheat.

• Adding cooked quinoa in the last 10 minutes of cooking would add a nice meaty texture similar to these Vegetarian Tacos.