Vegetarian Chili

I’ve been a little quiet here lately…for good reason! We’ve moved! If you’ve been following along, you know that we moved from SouthWest Missouri to SouthWest Michigan in November. (You can read about that here.) When we relocated, we weren’t very familiar with the area, so we opted on a short-term lease while taking time to figure out where we wanted to land. I am so happy to say that The Hubs and I are getting settled into Red Door Cottage! (I’ll be sharing more about that in the future!)

We’ve also been trying to eat a healthier plant-based, whole food diet. Yep you’ve guessed it…that means NO CHEESE for the queen of cheese! I fought through the withdrawal and I’m pleased to announce that I’m 25 days cheese sober! It might sound silly, but cheese was life for me! I was literally eating blocks of cheese and bags of string cheese every week!

With this new mindset, I’ve been reviewing and revamping a lot of our favorite recipes, one of them being chili! Here ya go!

IMG_E7397

Ingredients:

  • 3 medium Sweet Potatoes, peeled & cut into cubes
  • 2 Tbsp Olive Oil
  • Salt & Pepper to taste
  • 1 medium Onion, chopped
  • 1 Red Bell Pepper, cored & diced
  • 4 cloves minced Garlic
  • 2 1/2 cups Vegetable  Broth
  • 2 (14 0z) cans Fire Roasted Diced Tomatoes
  • 1 can Corn (or fresh corn)
  • 1 1/2 Tbsp Chili Powder
  • 2 tsp Cumin
  • 2 (14 oz) cans Black Beans, drained & rinsed

Directions:

  • Preheat oven to 425. Place sweet potatoes on a baking sheet and drizzle with olive oil and sprinkle of salt. Toss.
  • Roast sweet potatoes in preheated oven until tender, about 20 minutes. Tossing once halfway through.
  • Meanwhile, heat olive oil in a large pot over medium-high heat. Add onion and saute until they begin to soften, about 4 minutes. Add pepper and saute for an additional 2 minutes. Add garlic and saute for 2 more minutes.
  • Stir in vegetable broth, tomatoes, corn, chili powder, cumin, salt and pepper. Bring to a boil and reduce heat to low, cover and allow to simmer for 10 minutes.
  • Stir in black beans, cover and simmer for another 5 minutes. Gently stir in the roasted sweet potatoes.

Serve and Enjoy!

Until Next Time: Peace, Love & Adventures

Jess xoxo

 

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