This mild vegetarian chilli is delicious served with nacho chips!
~ Gluten & Dairy Free ~
Makes 8 portions
796ml can non-salt diced tomatoes
540 ml can organic 5-bean
2 cups vegetable broth
2 sweet potatoes, peeled and chopped small
1 cup of celery, chopped
1 cup carrots, chopped
1 medium onion, chopped
340ml can corn niblets
1 clove garlic, minced or a dash of garlic powder
1 fresh red pepper, chopped small
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp paprika
1 tsp chilli powder
1/4 tsp black pepper
1 tsp ground cumin (optional)
2-3 tbsp of chilli sauce (optional)
1 bag of tortilla chips
- Sprinkle of grated vegan cheese
- Avocado, chopped
- Vegan sour cream
There are two cooking options:
Stove Top Option: If you need the chilli ready in a hurry you can cook it in a pot on the stove. Bring all ingredients to a boil, then reduce heat and let simmer for 30 minutes.
Slow Cooker Option: Add all ingredients, cook on low heat setting for 6-8 hours or high heat for 3-5 hours. Cook until sweet potatoes are tender.
Garnish with vegan cheese, avocado and vegan sour cream.
Serve with nacho chips!