Why is chili so satisfying on a cold winter day? I was inspired by these tips from Food 52 http://food52.com/blog/8478-how-to-make-vegetarian-or-vegan-chili-without-a-recipe. The best part about chili is having it the day after as mac and chili! How do you like to eat your chili?
1 Tbsp non-gmo veggie oil
1 medium onion, chopped
1 Tbsp chili powder
1 tsp ground cumin
1 cup organic veggie broth
1 medium sweet potatoes, cubed (I like to keep the skins on)
2-3 cups tomato sauce
1 cup peppers, chopped
2 ribs celery, chopped
1 Tbsp liquid smoke
2 cans black beans or 2 cups cooked beans
1 can garbanzo beans
1/2 tsp salt
1 tsp dried oregano
1. Heat oil in a large saucepan. Saute onions until soft and translucent 10-15 minutes. Add peppers and celery and saute a few minutes longer.
2. Add chili powder and cumin and saute a minute more.
3. Add veggie broth and sweet potatoes. Reduce the heat and simmer covered about 10 minutes until sweet potatoes are soft.
4. Add tomato sauce, liquid smoke, beans, salt and oregano. Bring to a boil over medium heat and simmer for 20 minutes.