Southwestern Vegetarian Chili

Name: Southwestern Vegetarian Chili
Cook time: 45 min
Total time: 45 min
Yield: 10 servings
Cuisine: american
Ingredients: 1 yellow onion, finely chopped; 1 medium sweet potato, chopped into ½” pieces (peel on); 1 tablespoon olive oil; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 2 stalks corn on the cob, shucked, kernels removed; 3 cloves garlic, minced; 1 tablespoon chili powder; 1 tablespoon cumin; ½ teaspoon ground red pepper; 1 teaspoon oregano; 2 teaspoons unsweetened cocoa powder; Pinch of cinnamon; Salt and ground black pepper to taste; 2 14.5-ounce cans of diced tomatoes, un-drained; 1 14.5-ounce can kidney beans, drained; 1 14.5-ounce can black beans, drained; 32 ounces vegetable broth

“Southwestern Vegetarian Chili might be a good recipe to expand your hor d'oeuvre repertoire. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 139 calories, 6g of protein, and 2g of fat per serving. This recipe serves 10. For 88 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Super Bowl. Head to the store and pick up garlic, cinnamon, oregano, and a few other things to make it today. It is brought to you by Foodista. 1 person has tried and liked this recipe. It is an inexpensive recipe for fans of American food. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 73%, which is good. Try Vegetarian Stuffed Peppers - Southwestern, Vegetarian Stuffed Peppers - Southwestern, and Skinny Southwestern Crustless Quiche {Vegetarian} for similar recipes.”

total: 45 min
effort: Easy
serves: 10
1 ratings: ★ 4.0

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Ingredients

Serves 10

Onionfinely chopped1
Sweet potatomedium, peel on, chopped into ½” pieces1 medium
Olive oil1 tbsp
Bell pepperchopped1
Bell pepperchopped1
Corn on the cobshucked, kernels removed2 stalk
Garlicminced3 cloves
Chili powder1 tbsp
Cumin1 tbsp
Ground pepper½ tsp
Oregano1 tsp
Cocoa powder2 tsp
Cinnamon1 pinch
Salt and ground pepper10 servings
Tomatoesun-drained29 oz
Kidney beansdrained14.5 oz
Black beansdrained14.5 oz
Vegetable broth32 oz

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

7 steps · 45 min

1
Shuck your corn and using a knife, carefully cut the kernels off the cobs. Set aside.
2
In a large Dutch oven or stock pot, heat olive oil to medium high and add the chopped sweet potato. Saut about 10 minutes before adding the onion. Saut an additional 8 minutes.
3
Add just a splash of the vegetable stock while the sweet potato and onion are sauting to give them a little steam.

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