Chili is a timeless classic, a welcome usher for fall in most households, and a comforting dinner on any cold, rainy day. Make this classic with vegetable broth and a mixture of beans and vegetables. Pair with a maple sweetened cornbread for a hearty dinner and sweet treat.
Wash and lightly scrub vegetables before chopping.
Add vegetable broth, crushed tomatoes, garlic ,and spices to a large pot over medium heat, stirring to combine.
2 cups vegetable broth, 1-14 oz can crushed tomatoes, 1 ea red bell pepper, diced, 2 ea green bell peppers, diced, ½ ea white onion, diced, 1 ea stalk celery, thinly sliced, 1 ea clove garlic, diced, ½ tsp oregano, dried
Add sweet potato and bring to a boil, stirring frequently.
1 ea medium sweet potato, cubed
Turn heat down to a simmer, add in remaining vegetables, and allow to cook 45 minutes, or until sweet potato is fork tender.
½ cup red kidney beans, drained, 1 tsp cumin, ¼ tsp chili powder, or to taste, Salt & pepper to taste, ½ cup pinto beans, drained
Serve warm alongside maple sweetened cornbread and top with nutritional yeast for a cheesy, savory flavor.