An easy, healthy year-round vegetarian chili. Great for meal prep or a big family dinner. Add your favorite ground meat to this recipe if you prefer!
Prep Time10 minutesmins
Cook Time40 minutesmins
Course: Main Course
Servings: 10
Ingredients
2-3tbsp.olive oil
4cloves garlic, minced
1white onion, diced
1green bell pepper, diced
1red bell pepper, diced
1large sweet potato, diced
2jalapeños, minced
1can black beans, rinsed and drained
1can red kidney beans, rinsed and drained
128. oz can crushed tomatoes
128 oz. can whole peeled tomatoes
1/4cred wine
2dried bay leaves
1tsp.sugar
1-2tbsp.chili powder
salt and pepper to taste
Instructions
On medium-low heat, sauté garlic in olive oil until lightly browned. Add in onion, pepper, sweet potato and jalapeño. Stir to combine, then cover and sweat vegetables on low for 5-10 minutes.
Add in beans, crushed tomatoes and whole peeled tomatoes. Rough cut whole peeled tomatoes with a fork and knife while in the pan (these help to thicken the chili).
Add in red wine, bay leaves, sugar, chili powder, salt and pepper. Mix well, then cover and simmer for 30-40 minutes, or until vegetables are cooked to your liking.
Serve with your favorite toppings! We love sour cream, avocado, tortilla chips and shredded Mexican cheese.