Veggie Chili Recipe
Veggie chili has been our most recent hit, so we decided to share our recipe. Keep in mind the measurements are approximate, as most of the time ingredients are eyeballed and thrown in the pot! If you plan to enjoy this chili outdoors, it can be made with a cast iron pot over a fire (cooking times can vary quite a bit) or on a stovetop at home to be warmed up on a campfire or poured into an insulated thermos.
2 tablespoon olive oil
1 medium-large sweet potato, diced
1 large onion, diced 3 cloves garlic, minced
1-2 teaspoons chili powder
4 teaspoons ground cumin
1 teaspoon salt
2 ½ cups vegetable broth
2 15-ounce cans black beans, rinsed
1 cup frozen corn
1 14-ounce can diced tomatoes
Optional toppings: shredded cheese, diced avocado, sliced scallions
Heat oil in a pot over medium heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, and salt and cook, stirring constantly, for 30 seconds. Add broth or water and bring to a simmer. Cover and cook until the sweet potato is tender, about 10 minutes. Add beans, corn and tomatoes, stir and simmer for an additional 5-10 minutes. Remove from heat and add any desired toppings.