Winter Vegetable Chili
Winter is the best time for a warm bowl of chili. Round up some local vegetables for this meatless version of the classic! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Equipment
- 1 Large Stockpot
- Kitchen Knife
Ingredients
- 1 tbsp olive oil
- 1 onion* diced
- 4 carrots* chopped
- 4 cloves garlic* finely minced
- 3 tbsp chili powder
- 1 ½ tsp cumin
- 1 tsp oregano* dried
- 1 tsp paprika optional
- 2 cans black beans drained and rinsed
- 1 can pinto beans drained and rinsed
- 28 oz tomato sauce
- 6 cups vegetable broth +/- to desired thickness
- 4 cups sweet potatoes* and/or winter squash*, diced
Instructions
- Heat and add olive oil to a large, heavy-bottomed stock pot. When warm, add onions and carrots. Stir to coat and then let cook undisturbed for a couple of minutes, until slightly browned. Stir and repeat again. Add minced garlic and cook for 30 seconds or until fragrant.
- Add in all of the seasonings and stir to coat the vegetables. Cook another minute or so before adding the beans, tomato sauce, and broth. Bring to a simmer and let cook.
- 30 to 40 minutes before you want to serve, add in your sweet potatoes and/or winter squash. These are added in last to prevent them from becoming mushy. Simmer until they're cooked but not falling apart.
- Add more broth if you like a thinner chili. Serve with fresh cilantro, sour cream, cheddar, crackers or whatever your heart desires!
Nutrition
Calories: 146kcalCarbohydrates: 28gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 889mgPotassium: 646mgFiber: 8gSugar: 7gVitamin A: 10838IUVitamin C: 8mgCalcium: 55mgIron: 3mg
