This is my favorite vegetarian chili to date – it’s been on my stove for the last couple of weeks and has become my answer to easy Sunday night dinners with friends (love a one-pot meal!) or last minute weeknight dinners. It’s so easy – it can be made a couple days in advance and it also freezes super well. If I’m not cooking for a crowd I’ll put half in the freezer and pull it out on last minute nights or for an unexpected dinner guest. All you need to do is grab some avocado, cilantro and toast up some corn tortillas!
It’s such an easy recipe and is packed with fire-roasted tomatoes and corn, which adds a subtle sweetness that is so good. It is great as is but I also love serving leftovers in chili bowls – a big scoop of chili, brown rice, avocado, shredded romaine lettuce, scallions, cilantro, hot sauce, crunchy corn tortillas! You can go crazy with the toppings here. I’ll be making another big pot for Super Bowl Sunday 🙂
Heat ghee in a large Dutch oven or heavy pot over medium heat. Add the onion, carrot, and celery to the pot with a pinch of salt; cook for about 10 minutes. Try not to stir frequently, as you want the veggies to caramelize rather than steam. Add the garlic and cook for one minute. Add the chili powder, cumin, coriander, sweet potatoes and a good pinch of salt. Cook for another minute.
Add the tomatoes and 2 cups of water. Bring the chili to a rolling boil, then reduce the heat to low. Cover and cook on low for about 15 minutes, or until the sweet potatoes are nearly cooked through.
Stir in corn and beans and cook for about 5 more minutes until heated through. Season to taste with salt.
Serve topped with cilantro, toasted corn tortillas and lots of avocado. Enjoy!
Note: I use sprouted corn tortillas. To make tortilla strips, simply cut into pieces and bake in a 350* oven until toasted!