Recipe For Vegetarian Chili With Sweet Potato

In a 4 to 6 quart dutch oven or stockpot over medium heat warm the olive oil until shimmering.

Recipe for vegetarian chili with sweet potato. Heat 5 tablespoons vegetable broth in a large skillet over medium heat. Reduce the heat to medium low and add in all of the remaining ingredients stirring to combine well. Re heat in a microwave safe bowl 1 2 minutes until warmed through.

Spread out in an even layer then roast in the oven for 35 to 40 minutes. Add the chopped sweet potatoes sliced carrots and optional chopped bell pepper to the pan and cook until the onions are soft about 5 to 6 minutes. Cook stirring occasionally until the onions start turning translucent about 3 to 5 minutes.

Pour remaining 2 cups vegetable broth over sweet potato mixture. Preheat the oven to 180ºc 350ºf gas 4. In a dutch oven or soup pot sauté the garlic and onions in olive oil for a minute or two.

Cook and stir onion garlic and jalapeno pepper in the hot broth until slightly tender about 5 minutes. Freezing and storage of sweet potato chili store leftover vegetarian chili in an airtight container in the fridge for up to 4 days. In a 4 to 6 quart slow cooker combine the onion bell pepper garlic chili powder cumin cocoa cinnamon 1 teaspoon salt and teaspoon black pepper.

Be sure to stir the chili so the heat gets distributed and there are no cold spots. Add the chopped vegetables onion peppers and sweet potatoes and a sprinkle of salt and pepper. Peel and chop the sweet potato place in a roasting tray then toss with 1 tablespoon of oil and a pinch each of the cinnamon cumin and paprika.