You won’t miss the meat in this vegetarian chili recipe from the Globe and Mail. Roast or air fry the sweet potatoes to add flavour. Sauté onion and peppers, add garlic and cilantro, chili powder and cumin. Add tomatoes, beans, sweet potatoes and water and simmer for about 45 minutes. Serve with your favourite chili toppings.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Unico tomatoes and Blue Menu kidney beans.

Veggie chili

Ingredients:

1 medium dark-fleshed sweet potato (or winter squash), peeled and cut into chunks

Canola or other vegetable oil, for cooking

Salt, to taste

1 onion, chopped

1 red pepper, seeded and chopped

1 yellow pepper, seeded and chopped

1 jalapeno, seeded and minced

2 garlic cloves, crushed

Half-bunch of cilantro (optional)

2-3 tbsp (30-45 ml) chili powder

2 tsp (10 ml) cumin

1 28-oz can (796 ml) tomatoes – whole, diced, chopped or whole in puree

1-2 19 oz (540 ml) cans (or 2-3 cups/500-750 ml cooked) beans, such as kidney, black or chickpeas

Crushed corn chips, avocado, sour cream, chili oil or other condiments, for serving

Preparation:

If you like, roast your sweet potato first to give it a charred flavour by tossing the chunks in oil, spreading them out on a rimmed baking sheet and baking 425 F (218 C) – or roast them in an air fryer – for about 20 minutes, or until the edges are turning golden. (Otherwise you can add it to the pot along with the tomatoes and beans.)

Set a pot or Dutch oven over medium-high heat, add a drizzle of oil and sauté the onion, peppers and jalapeno, sprinkling with salt, for about five minutes, until soft. Add the garlic, chop and add the cilantro stems (if you’re using it) and about half of the leaves (save the rest to put on top) along with the chili powder and cumin and cook for another minute or two.

Add the tomatoes, beans and sweet potato, and about half a can full of water (use either the bean or tomato can), bring to a simmer and cook for 30-45 minutes, until thickened and everything is tender. If you like, cool and refrigerate overnight and reheat as needed. Serve topped with any condiments you like. Serves 8.

From the Globe and Mail