Makes 8 portions

 

Ingredients:

796ml can non-salt diced tomatoes

540 ml can organic 5-bean

2 cups vegetable broth

2 sweet potatoes, peeled and chopped small

1 cup of celery, chopped

1 cup carrots, chopped

1 medium onion, chopped

1 small can of corn niblets (optional)

1/2 fresh red bell pepper, chopped small

1 tbsp pickle juice (dill or sweet pickles)

1/2 tsp dried oregano

1 tsp dried basil

A couple of fresh basil leaves, chopped (optional)

1/2 tsp paprika

1/2 tsp chili powder

1/4 tsp black pepper

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1 bag of tortilla chips

 

Optional Garnishes:

- Sprinkle of grated vegan cheese

- Avocado, chopped

- Plant-based sour cream (President's Choice)

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There are two cooking options:

 

Stove Top Option: If you need the chili ready in a hurry you can cook it in a pot on the stove. Bring all ingredients to a boil, then reduce heat and let simmer for 30 minutes.  

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Slow Cooker Option: Add all ingredients, cook on low heat setting for 6-8 hours or high heat for 3-5 hours. Cook until sweet potatoes are tender. 

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Garnish with vegan cheese, avocado and vegan sour cream. 

Serve with nacho chips!

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