Veggie-ful Spicy Chili

1 can or 1 1/2 cups of each: Pinto, kidney, black beans
Chipotles in adobo with sauce (to taste…these are HOT…so just use a smidge if you’re not a big spicy person or dump it in if you love the hot stuff!)
1 large can diced tomato (~28 oz)
1 cup corn (frozen is fine)
1-2 sweet potatoes (depending on size)
A few stalks celery
1-2 carrots
Red & green pepper (1 each)
1 cup mushrooms
olive oil
1-2 onions
~ 3 cloves garlic (minced or pressed)
3 T chili powder
1 T cumin
1 cup red wine (if you have an open bottle!)
Chop all the veggies. Sauté onion in the olive oil until it starts to soften & brown. Then add the garlic and cook for just another minute. If you have a slow cooker, at this point throw it all in there! Cook on low for ~ 10 hours and then top with the avocado & sour cream & serve. You can also serve with quinoa if you like. If you don’t have a slow cooker…get one! Or you can add the rest of the veggies to the pot and then throw in the tomatoes & beans and chili peppers and seasonings and simmer until the sweet potatoes are cooked through and tender and everything is cooked to your satisfaction (but make sure those potatoes are nice & tender!!!) Enjoy! Makes a ton and freezes very well!
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3 Responses to Veggie-ful Spicy Chili

  1. Pingback: It’s Chili Time! | veganmartha

  2. Pingback: Tempeh mango chili | veganmartha

  3. Pingback: Slow cooker oldies but goodies | veganmartha

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