Kid Friendly Vegetarian Chili

Who said that kids won't eat vegetables? Make a big batch of this vegetable packed chili and your kids will clean their bowls.

Course dinner, lunch

Cuisine American, canadian

Keyword chili, vegetarian chili

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings people

Calories 469kcal

Author Jen

Ingredients

2 tablespoon olive oil
2 shallots roughly chopped
1 teaspoon ground cumin
2 teaspoon cocoa powder
2 teaspoon smoked paprika
1 teaspoon chili powder
1 tablespoon peanut butter if you have a nut allergy you can skip this ingredient or substitute with a seed butter
3 red peppers chopped into ½ inch pieces
2 sweet potatoes total 10 ounces, chopped into ½ inch pieces (smaller if you have picky potato eaters, * see the note below)
handful of little yellow potatoes halved
2 x 19 fl oz cans mixed beans chick peas, black beans, butter beans
1 x 28 fl oz can whole plum tomatoes
1 x 28 fl oz can diced plum tomatoes
handful of cilantro stalks
¼ teaspoon salt
½ cup shredded cheddar cheese
¼ cup sour cream

Instructions

In a cast iron dutch oven…if you don’t have a dutch oven, a large flat bottomed pot will suffice…heat oil over medium-high heat. Toss in the shallots, cumin, cocoa, paprika and peanut butter. Cook the onions and spices until the onions soften and the peanut butter melts. You will have a dark, onion paste.
Add in the peppers, sweet potatoes and yellow potatoes. Toss the peppers and potatoes in the paste until they are coated.
Add beans (with their liquid), tomatoes (with their liquid), cilantro stalks and salt. Stir until all the ingredients are combined. Bring the chilli to a boil and then drop to a simmer. Simmer for 1-2 hours…until the potatoes are soft.

Notes

Serve the chilli with shredded cheddar cheese and sour cream.

Nutrition Info is to be used as a rough guide only. Nutrition info is based on the products I am using and you may not be using the same products/brands. Thus, the nutrition info may vary.

Nutrition