Take Heart Sweet, Spiced Vegetarian Chili.

By Jackie DeKnock  ,   

June 18, 2020

Show your dutch oven (or stock pot) some love, it’ll warm your heart! This chili is both delicious and nutritious, it’s a combo of sweet & savoury and doesn’t have to be spicy…or can be, if you like!

  • Prep: 30 mins
  • Cook: 2 hrs
  • 30 mins

    2 hrs

    2 hrs 30 mins

  • Yields: Servings: 8-10

Ingredients

1/3 cup water

1 large onion, chopped

1 red or green bell pepper, chopped

3 cups peeled & chunked sweet potatoes

2 cups organic green apples, unpeeled chunks

1 small can organic tomato sauce or 1 small can organic tomato paste

2 large cans organic diced tomatoes

1 organic pineapple, chunks

1 teaspoon marinated jalapeno pepper, chopped

½ cup organic vegetable broth

2 tablespoons chili powder

½ tablespoon ground cumin

½ tablespoon ground oregano

¼ teaspoon cinnamon

1 can organic pinto beans, rinsed, drained (or make DIY dried beans from scratch)

1 can organic kidney beans, rinsed, drained (or make DIY dried beans from scratch)

1 can organic black beans, rinsed, drained (or make DIY dried beans from scratch)

1 can organic chickpeas, rinsed, drained (or make DIY dried beans from scratch)

3 tablespoons maple syrup, raw unpasteurized honey or brown sugar, to taste

Himalayan sea salt & freshly ground black pepper, to taste

A splash of love

Method

Place water into a dutch oven or large stock pot, add onion and bell pepper. Cook, stirring occasionally, for 5 minutes 5 Minutes.

Add sweet potatoes, apples, tomato sauce, diced tomatoes, pineapple, chilies and vegetable broth. Mix well and add seasonings.

Bring to a slow boil, turn setting to low and simmer for 2 hours, stirring occasionally.

Add beans and sweetner, mix well and continue to cook over low heat for another 20 minutes 20 Minutes, stirring occasionally. Season with salt & pepper. Serve over zesty red quinoa or your favourite whole grains. Enjoy your chili!

{GF/DF/V}

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