Bathing suit season is right around the corner and it is that time of year. That dreadful time where I try not to bake any high calorie goodies and cram as many veggies in my diet as I can. The hubby likes his meat but I have decided to try some meatless Monday meals while we are “watching” what we eat. I dislike the term dieting so shhhhhhh. I. Am. Not. On. A. Diet!
I wanted something filling but healthy and after looking in my pantry, this vegetarian chili fit the bill. This recipe can be doubled and is a perfect freezable meal. The leftovers are always delicious but this time I didn’t know what they tasted like. Mr. Meat and Potatoes himself, liked it so much that he took the leftovers for lunch today.
Next time I make this, I will remember to pick up some fresh cilantro. I love cooking with fresh herbs but none were to be found in the fridge. The chili was still good but would have been even better with some fresh cilantro.
- 2 tablespoon olive oil
- 3 medium sized sweet potatoes, peeled and diced
- 1 large onion, diced
- 2 jalapeno peppers, seeded and diced
- 3 cloves garlic, minced
- 2 TBS chili powder
- 1 TBS ground cumin
- 1/2 tsp salt
- 2 cups water**
- 2 TBS tomato paste
- 1 1/2 cups frozen corn
- 1 15-ounce can pinto beans, rinsed and drained
- 1 15-ounce can black eyed peas, rinsed and drained
- 1 28-ounce can diced tomatoes
- hot sauce and feta cheese for serving
Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion, cook while stirring often, until the onion softens, about 5 minutes. Add jalapeno pepper, garlic, chili powder, cumin, and salt. Cook, stirring constantly, for another 3 minutes. Add water, tomato paste, corn, beans, peas and tomatoes. Sir well and bring to a low simmer. Cook for about 15 to 20 minutes or until sweet potatoes are tender. Serve with hot sauce and feta. Makes 4 to 6 servings.
**If chili gets too thick, more water can be added to thin out.