Vegetarian Chili

Fathima R Jaseen 0 Comment

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Serves: 4 servings

TIPS

As an alternative to canned black beans, try using dried black beans instead. 1 cup dried black beans makes 1 can (540 mL) of cooked beans. To prepare dried beans: Let soak in water overnight and rinse. Add an extra 2 cups of water to the chili and extend cooking time by at least 60 min or until dried black beans are tender (can take up to 3 hours).

Ingredients

1 Tbsp (15 mL) Olive oil

1 cup (250 mL) Onion, chopped

2 cloves Garlic, minced

2 tsp (10 mL) Chilli powder

1 tsp (5 mL) Ground cumin

¼ tsp (1 mL) Salt

1 can (540 mL) Black beans, drained and rinsed

3 cups (750 mL) Sweet potatoes, diced

1 cup (250 mL) Canned crushed tomatoes

1 cup (250 mL) Low sodium vegetable stock

Toppings:

¼ cup (60 mL) Monterey jack cheese, shredded

¼ cup (60 mL) Fat free Greek yogurt

Directions

Heat oil in large pot over medium heat. Sauté onions and garlic for about 1-2 minutes.
While stirring add chili powder, cumin, salt and black beans and heat until fragrant.
Add sweet potatoes, tomatoes, and stock. Bring to a simmer and cook for 25 minutes or until sweet potatoes are cooked. If chili is too thick, add ½ cup (125 mL) water.
Top vegetarian Chilli with cheese and Greek yougurt.

Optional: Save 2 cups of Vegetarian Chili to make Stuffed Pasta Shells the next day.