Fall is my favorite season - I love the food, the clothes, the smells, the temperatures, and the feeling of a fresh start. I especially love how satisfying it is to cuddle up with a warm bowl or mug of something under a blanket after a long day. This chili recipe is one of my favorite comfort foods to make in the colder months. It's incredibly simple, versatile, has inexpensive ingredients, and is and easy to make.
Simple Chili Recipe
This recipe is very basic but can be easily adapted to include meat, additional vegetables, spices, etc. As-is, it is both vegan and gluten-free.
Makes 8-10 servings
Cook time: 45 min to 1 hour
2-3 Tbs olive oil
1 onion, chopped
1 sweet potato, chopped
2-3 cloves garlic, minced
4 16-oz cans of beans, rinsed and drained (we like a mix of black beans, kidney beans, pinto beans, and chick peas)
1 28-oz canned tomatoes, diced or whole (undrained)
1-2 Tbs cumin*
1-2 Tbs chili powder
1-2 tsp chipotle (optional, but I love it)
Salt and pepper to taste
Optional additions: ground beef (brown in a pan before adding), bell peppers or other veggies, additional spices, whatever you have in the fridge that needs to be used. Get creative!
Heat the olive oil in a large pot over medium heat.
Add the onion, stir, and cook for a few minutes.
Add the sweet potato, stir, and cook for a few minutes.
Add the spices and garlic and stir, cook for 1 minute.
Add the beans and tomatoes/tomato juice (and other veggies/meat if using). Stir and cook until bubbling**. Reduce heat to a simmer and cook for 30-45 minutes or until the sweet potatoes are fully cooked.
Serve with rice, sour cream, shredded cheese, and/or green onions. Enjoy!
*I like a ton of cumin in my chili. I typically add 1-2 Tbs as in the recipe and then add more after step 5 if I think it needs it.
**It may seem like there is not enough liquid - but, don't worry, it will all cook down nicely. It is a chunky chili, so if you like your chili a bit more soupy, feel free to add more tomatoes or broth.