This hearty vegetarian chili is loaded with sweet potato, quinoa, beans, corn, carrots and celery. Add your favorite toppings and you’ve got yourself an easy and delicious dinner.

Vegetarian Chili

Ingredients

• 1 large yellow onion, chopped

• 2 cloves garlic, chopped

• 3 large carrots, chopped 

• 3 celery stalks, chopped

• 1/2 tsp salt

• 1/2 tsp pepper

• 2 tbsp chili powder

• 1 tsp smoked paprika

• 1 tsp cumin

• 1/4 tsp cayenne

• 1 tbsp tomato paste

• 1 sweet potato, peeled and diced

• 1 (28oz) can diced tomatoes

• 1 (15oz) can tomato sauce

• 1/3 cup quinoa (uncooked)

• 6 cups vegetable broth using Better Than Boullion

• 1 (15oz) can black beans, drained

• 1 (15oz) can kidney beans, drained

• 1 (15oz) can corn, drained

• Sour cream, green onions, shaved red onion, avocado, jalapeños or cilantro (for topping)

 Directions

1.  In a large pot heat some oil over medium-high heat. Add the onions, garlic, carrots, celery, salt, pepper, chili powder, paprika, cumin and cayenne and sauté for a couple minutes. Add the tomato paste. Sauté for a several more minutes.

2. Add the diced sweet potato, diced tomatoes, tomato sauce, quinoa, vegetable broth, black beans, kidney beans, and corn. Mix together, then, bring to a boil. Reduce heat to low and cook for 35 minutes, until the sweet potato is soft.

3. Top with your favorite toppings. I love sour cream and green onions!