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sweet and spicy vegetarian chili

(1 RATING)
18 Pinches 1 Photo
Ganieda avatar
Rochester, NY
Updated on Sep 11, 2014

This delicious vegetarian chili has tons of protein and a "meaty" texture that even my most devoted carnivores have found satisfying. It is also easy to vary the ingredients if you don't have everything on hand, or want to add something that you do. Try adding sliced fresh mushrooms with the sauteed vegetables in the beginning, or some fresh spinach at the end with, or instead of, the corn. This also tastes good topped with some chopped almonds.

prep time 20 Min
cook time 20 Min
method Stove Top
yield 12 serving(s)

Ingredients

  • 3 tablespoons olive oil
  • 2 1/2 cups diced onion
  • 1 cup diced carrots
  • 1 stalk diced celery
  • 1 1/2 cups diced sweet potatoes
  • 2 tablespoons cumin
  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder (not garlic salt)
  • 1/4 teaspoon cayenne powder (optional)
  • 1 can diced tomatoes (14.5 oz)
  • 1 can stewed tomatoes (14.5 oz)
  • 2 cups vegetable broth
  • 1 can black-eyed peas (15.5 oz), drained and rinsed
  • 3/4 cup quinoa
  • 1 bag lentils (12 oz)
  • 3/4 cup raisins
  • 2 tablespoons dried italian herb blend
  • 1 can tomato paste (6 oz)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cinnamon
  • 1 bag frozen corn (10 oz)
  • - shredded cheese, your choice (i like mozzarella on this)

How To Make sweet and spicy vegetarian chili

  • Step 1
    In a large pot, warm oil and saute onions, carrots, celery and sweet potatoes until vegetables begin to soften, aprox. 10 minutes.
  • Step 2
    Add cumin, chili powder, cayenne and garlic powder. Stir and cook until fragrant, about a minute. Add a few drops of water or oil, if necessary, to keep spices from sticking to the bottom of the pan.
  • Step 3
    Add the tomatoes, black-eyed peas, raisins, Italian herbs, tomato paste and cinnamon. Stir in broth, lentils and quinoa. If you like your chili a bit thinner, add more broth. Cover and simmer for about 15 to 20 minutes, until lentils are cooked.
  • Step 4
    Add corn and cook about 5 more minutes until corn is heated through. Top with your favorite cheese if desired. I like the mildness of mozzarella to compliment the sweetness and spiciness of this chili.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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