Veggie Chiptole Chili
Chipotle chili with sweet potatoes, butternut squash and black beans is perfect for a quick weeknight dinner and its vegetarian and gluten free! Its spicy delicious and filling.
Ingredients
- 4 tsp chili powder
- 1 tbsp ground cumin
- 2 tsp garlic powder
- ½ tsp dried oregano
- 1 tsp salt
- ½ tsp ground black pepper
- 3 tbsp oil
- 1 small sweet potato cut into bit size pieces
- 3 cloves garlic minced
- 1 onion chopped
- 1 small bell pepper chopped
- 1 cup black beans cooked
- 1 cup kidney beans cooked
- 1 cup butternut squash cut into bit size pieces
- ½ cup corn frozen corn
- ½ cup water or veggie broth
- 1 16z canned diced tomatoes
- 3 canned chipotle peppers
- 1 tsp sugar
- 1 tbsp lemon juice
Instructions
- Saute the sweet potato, butternut squash, onion, garlic cloves, and bell peppers in the olive oil until browned.
- Next add the tomatoes, beans and corn. Chop up one chipotle pepper at a time and add it to the pot. Take your time adding them, tasting as you go, so it doesn't get too spicy for you.
- Add all the seasoning, sugar, lime juice, and water or veggie broth and beans. Bring to a simmer and cook until bubbly and thickened and the sweet potatoes are soft.Adjust seasonings to taste. Serve with lime wedges, cilantro, cheddar cheese, sour cream, scallions and chips.
Notes
- You can always add some ground meat into this dish.
- I freeze half the batch and its good up till 4 months.
- I love extra heat so I topped it with some yellow bird sauce.