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!
cloves garlic, minced
white onion, diced
green bell pepper, diced
red bell pepper, diced
large sweet potato, diced
can black beans, rinsed and drained
can red kidney beans, rinsed and drained
28. oz can crushed tomatoes
28 oz. can whole peeled tomatoes
dried bay leaves
salt and pepper to taste
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.
Recipe by Danielle Gervino