* 4 tablespoons olive oil * 1 large yellow onion, chopped * 3 – 5 garlic cloves (to taste), minced * 2 tablespoons chili powder * 1 tablespoon cumin * 1 tablespoon paprika * 1 large sweet potato, peeled and cut into 1 inch cubes * 3 cups chopped vegetables: I added bell peppers here, but use what you have on hand (zucchini, squash, and carrots are also all great additions) * 1 can (15 ounce or 400 grams) kidney beans, drained * 2 cans (15 ounce or 400 grams each) diced tomatoes (fire roasted tomatoes add a great flavor to the dish) * Salt and pepper to taste * Sugar (optional, to balance acidity) * Garnish ideas: sour cream, shredded cheese, chopped cilantro, pickled red onion, avocado, lime wedges (optional)
**Directions**
1. Heat olive oil in a large pot over medium-high heat, then add onions. Cook for 5 – 7 minutes until soft and translucent. Turn heat down to medium and add the garlic to sauté for 1 additional minute. Add in all the spices and toast 1 minute, until fragrant. 2. Throw in the cubed sweet potato and a pinch of salt. Cover the pan and sauté for 5 minutes, stirring occasionally. If you’re using veggies that take a bit longer to cook (like squash or bell peppers) you can also throw them in now. For things like zucchini that take less time to cook, add them in the next step. 3. Add a bit more olive oil, any remaining vegetables along with some salt and pepper. Turn the heat back up to medium-high (as your pan will likely be a bit crowded and the higher heat will help brown the veggies, just don’t forget to stir often!), and continue to cook for 10 – 15 minutes until everything is softening but still with a slight bite. Note: it’s important to cook the sweet potatoes fully before adding the tomato, because it will slow the cooking process of the potato. 4. Once the veggies are cooked, add in the drained can of beans and the cans of tomato, along with a bit more salt & pepper (to taste). If you’re using plain diced tomatoes (so no salt added), don’t be afraid to be generous with the salt here to balance the tomatoes and beans. 5. Let simmer for 20 – 25 minutes, stirring occasionally, until the tomato starts to break down. Taste and adjust salt as needed. If you find the chili is too acidic, you can add a teaspoon or two of sugar to balance it out. 6. Serve in bowls, along with your favorite toppings. I like to lay the toppings out on the table and let people choose their own adventure!
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Recipe can be found here: [https://www.platefulofgreen.com/2022/10/14/hearty-vegetarian-chili/](https://www.platefulofgreen.com/2022/10/14/hearty-vegetarian-chili/)
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**Ingredients**
* 4 tablespoons olive oil
* 1 large yellow onion, chopped
* 3 – 5 garlic cloves (to taste), minced
* 2 tablespoons chili powder
* 1 tablespoon cumin
* 1 tablespoon paprika
* 1 large sweet potato, peeled and cut into 1 inch cubes
* 3 cups chopped vegetables: I added bell peppers here, but use what you have on hand (zucchini, squash, and carrots are also all great additions)
* 1 can (15 ounce or 400 grams) kidney beans, drained
* 2 cans (15 ounce or 400 grams each) diced tomatoes (fire roasted tomatoes add a great flavor to the dish)
* Salt and pepper to taste
* Sugar (optional, to balance acidity)
* Garnish ideas: sour cream, shredded cheese, chopped cilantro, pickled red onion, avocado, lime wedges (optional)
**Directions**
1. Heat olive oil in a large pot over medium-high heat, then add onions. Cook for 5 – 7 minutes until soft and translucent. Turn heat down to medium and add the garlic to sauté for 1 additional minute. Add in all the spices and toast 1 minute, until fragrant.
2. Throw in the cubed sweet potato and a pinch of salt. Cover the pan and sauté for 5 minutes, stirring occasionally. If you’re using veggies that take a bit longer to cook (like squash or bell peppers) you can also throw them in now. For things like zucchini that take less time to cook, add them in the next step.
3. Add a bit more olive oil, any remaining vegetables along with some salt and pepper. Turn the heat back up to medium-high (as your pan will likely be a bit crowded and the higher heat will help brown the veggies, just don’t forget to stir often!), and continue to cook for 10 – 15 minutes until everything is softening but still with a slight bite. Note: it’s important to cook the sweet potatoes fully before adding the tomato, because it will slow the cooking process of the potato.
4. Once the veggies are cooked, add in the drained can of beans and the cans of tomato, along with a bit more salt & pepper (to taste). If you’re using plain diced tomatoes (so no salt added), don’t be afraid to be generous with the salt here to balance the tomatoes and beans.
5. Let simmer for 20 – 25 minutes, stirring occasionally, until the tomato starts to break down. Taste and adjust salt as needed. If you find the chili is too acidic, you can add a teaspoon or two of sugar to balance it out.
6. Serve in bowls, along with your favorite toppings. I like to lay the toppings out on the table and let people choose their own adventure!