Veggie Chili
Servings 4
Ingredients
- 2-3 tbsp olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 medium sweet potato, chopped
- 3 cloves garlic, minced
- ½ cup uncooked green lentils
- 1 cup frozen corn
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- 1 tsp cumin
- 2 tsp chili powder
- 2 cans diced fire roasted tomatoes
- 1 can kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 tbsp liquid aminos optional
- 4 cups vegetable broth
- juice of 1 lime
- salt and pepper, to taste
Instructions
- Heat large dutch oven or heavy bottomed pot over medium-high heat. When hot, add olive oil. Add chopped onion, bell pepper and sweet potato. Cook 4-5 minutes or until vegetables start to soften.
- Add garlic and cook for 1 minute more.
- Add lentils, corn and spices. Then add tomatoes, beans, liquid aminos and broth. Stir to combine.
- Season to taste.
- Bring to a boil. Lower heat and simmer for 30 minutes, or longer, until the sweet potatoes are soft and the consistency is to your liking. Simmer uncovered for a thicker chili, add more broth for a thinner chili.
- Add juice of 1 line. Taste and adjust seasonings. Serve with desired toppings.