Cozy Vegan Chili with Vegetables and Spices
Ingredients
- 1 yellow onion, chopped
- 3 stalks celery, chopped
- 1 sweet potato, cubed
- 3 carrots, chopped
- 5 cloves garlic, minced
- 1 red and yellow bell pepper, chopped
- 8 oz mushrooms, chopped
- 1 tsp salt
- 2 TBSP hot chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp cinnamon
- 2 TBSP unsweetened @navitasorganics cacao powder
- 2 cans diced tomatoes
- 4-6 C @imaginesoups vegetable broth (depending on desired thickness)
- 1/4 C tomato paste
- 1/2 can chopped chipotle peppers in adobo sauce
- 1 can each kidney beans, garbanzo beans, pinto beans, and black beans, drained
- 1 C yellow sweet corn
- 2 limes, juiced
- sriracha, to taste
- 1-2 TBSP grade a maple syrup
- A few handfuls @organicgirl spinach
- 1 bunch of cilantro, chopped
- 1 C cherry tomatoes
Preparation
In a @lecreuset Dutch oven, sauté yellow onion, sweet potato, carrots, and celery, for 7-10 minutes until tender. Add in peppers, garlic, and mushrooms and sauté 3 more minutes.
Season with spices and cacao, sautéing for a few more minutes.
Add in diced tomatoes, vegetable broth, tomato paste, and chopped chipotles in adobo sauce. Bring to a boil.
Add in beans and yellow sweet corn. Reduce to simmer and cook for 10 more minutes.
Add in lime juice, drizzle of sriracha, and maple syrup. Season to taste. Stir in a bunch of baby spinach, chopped cilantro, and cherry tomatoes and heat through.
Serve topped with fresh cilantro, greek yogurt, vegan cheddar, and sliced avocado.
