Vegan Vegetable Chili
Make this simple, hearty chili using any ingredients that you may have on hand to embellish the winter vegetables in this dish. Sweet potato and butternut squash can easily be swapped, or combined. Spiciness may be adjusted to taste. This recipe makes for a fun meal that can be reheated and enjoyed throughout the week.
- 1 medium onion, chopped
- 1-2 tbsp. olive oil
- 2 bell peppers, red or green, chopped
- 1-2 cans of black beans or other preferred bean
- 1-2 cans of whole tomatoes in juice
- 1 (16oz) can veggie juice or can filled with half tomato paste/sauce, half water
- 3 small-medium sweet potatoes or 1 butternut squash
- 3 carrots, cut to bite-sized pieces
- 1 tbsp. chili powder
- 1 tsp. cumin
- ½ tsp. cayenne pepper
- 3 cloves of garlic or ½ tsp. garlic powder
1. In a medium pan, sauté the onion and carrots in olive oil until soft. In a large soup pot, add the onion, carrots, peppers, beans, spices, and veggie juice over medium heat. Cut the tomatoes into smaller pieces (kitchen scissors would work well) and add them with their juice into the pot.
2. Peel the sweet potatoes or squash, and then cut into 1-inch cubes. Mix into soup pot, and bring to a boil. Return to high heat and simmer until the potatoes (or squash) are soft enough to be pierced by a knife. Cook until most of the liquid is absorbed and a chili-like consistency is reached.
Recipe courtesy of Carol Martin, Binghamton Farm Share Member and Volunteer.