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.
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!