The first day of fall is only a few days away and what better way to settle into colder weather than a bowl of chili. This recipe has a great chili flavor and lots of veggies. Let it stand alone or, as we recently did, pair it with a juicy grilled burger. This recipe is Mikey approved so if you are trying to get more veggies into your diet this may be the recipe to try soon.
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 3 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper
- 14 1/2 ounces veggie broth
- 1 cup diced sweet potato
- 1 28-ounce can diced tomatoes or four cups fresh diced tomatoes
- 3 – 15 ounce can pinto beans, red beans or black beans or cook beans fresh the day before.
- Salt to taste
- Saute onion and bell pepper in oil in a dutch oven over medium heat.
- Reduce heat to low. Stir in garlic and seasoning and cook for about two minutes, stirring constantly.
- Add sweet potatoes, beans and tomatoes, bring mixture to a boil and reduce heat. Cook until potatoes are tender.
- Add additional liquid if needed to create the consistency you wish to create.
- Serve with salad and cornbread, if desired.
Consider other additions: slightly precooked carrots, corn, or zucchini.
Inspired by a recipe from “28 days of Clean Eating” by Fall River Press