30-Minute Vegetarian Chili

• Gluten free

• Produce

  • 1 can Black beans
  • 2 Carrots
  • 1 stalk Celery
  • 3 cloves Garlic
  • 1 Onion
  • 2 tbsp Parsley
  • 2 Sweet peppers
  • 1 Sweet potato
  • 1 can Tomatoes

• Canned Goods

  • 1 1/2 cups Chicken broth

• Condiments

  • 1 cup Tomato sauce

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1 sweet potato
• 2 carrots
• 1 onion
• 3 cloves garlic
• 1 stalk celery
• 2 sweet peppers
• 1 can (28 oz) diced tomatoes
• 1 can (15 oz) black beans
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 tablespoons parsley
• 3 tablespoons olive oil
• 1 cup tomato sauce
• 1-1/2 cups chicken broth
• Salt and pepper to taste
• 1 medium onion, finely diced
• 2 carrots, diced into 1/4-in cubes
• 1 large sweet potato, diced into 1/4-in cubes
• 1 stalk celery, finely diced
• 2 medium sweet peppers, diced into 1/4-in pieces
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 can (28 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, drained
• 1 cup tomato sauce
• 1-1/2 cups chicken broth
• 1 tablespoon chili powder (or less, depending on how spicy you like your chili)
• 1 teaspoon ground cumin
• 2 tablespoons minced fresh parsley
• Salt and pepper to taste

Directions

• In a dutch oven or large pot, saute onion, carrot, sweet potato, celery, pepper, and garlic in olive oil over medium-high heat until vegetables just begin to soften.
• Reduce heat to medium and add diced tomatoes, black beans, tomato sauce, chicken broth, seasonings, parsley, and salt and pepper to taste. Cover and let chili simmer over medium heat, stirring occasionally until vegetables are tender. Enjoy chili hot!

Nutrition