Take Heart Sweet, Spiced Vegetarian Chili.
By Jackie DeKnock Body, GOURMET WELLNESS Healthy Heart
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 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 teaspoon marinated jalapeno pepper, chopped
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
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}