Chunky Veggie-Bean Chili
Ingredients
- 1 medium onion, diced (about 2 cups)
- 3 medium bell peppers, seeded and diced any color (about 3 cups)
- 3 ribs celery, chopped (about 1 cup)
- 1 medium sweet potato, diced small (about 1.5 cups)
- 1 15 oz can diced tomatoes with juice
- 1 15 oz can oil-free tomato sauce
- 1 cup vegetable broth or water
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can pinto beans drained and rinsed
- 1 15 oz can corn drained and rinsed, or 1.5 cups raw or frozen
- 1 tbs chili powder
- 1 tbs dried oregano
- 1 tsp Garlic powder
- 1 tsp cumin
- cayenne pepper to taste (optional)
- 4 cups baby spinach or baby kale or 1 cup frozen or minced steamed greens
Instructions
- Heat a few tablespoons of water in a soup pot over medium-high heat. When the water begins to sputter, add the onion, bell peppers, celery and sweet potato, and cook, stirring for five minutes, adding a little water as needed.
- Stir in the tomatoes, broth or water, beans, corn, chili powder, oregano, garlic and cumin. Reduce the heat to medium-low. Cover and cook, stirring occasionally, for 25 minutes, or until vegetables are tender.
- Stir in the greens. Serve as is or garnished with chopped cilantro, hot sauce, scallions and/or avocado.
Notes
Feel free to add more greens (kale or spinach), if you like.
To reduce cooking time, microwave the diced sweet potato for 1-2 minutes before adding to the pot.
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