Vegetarian Chili

By michaelmeiner

Ingredients

• 2 Tablespoons ground cumin
• 2 Tablespoons chili powder
• 1 Tablespoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• dash cayenne pepper
• 1 Tablespoon olive oil
• 1 small vidalia onion -- cut into 1/4" pieces
• 1 small red pepper -- cut into 1/4" pieces
• 1/2 small frying pepper -- minced
• 1 small jalapeno pepper -- minced
• 12 ounces veggie crumbles
• 2 28 ounce cans crushed tomatoes with basil
• 16 ounces unpeeled sweet potatoes -- cut into1/3 inch pieces (about 2 1/2 to 3 cups)
• 1 15 ounce can black beans
• 1 15 ounce can navy or small white beans
• 1 15 ounce can chick peas
• 1 15 ounce can kidney beans
• 2 medium zucchini -- unpeeled, cut into 1 inch chunks

Details

Servings 1

Preparation

Step 1

In a small bowl, mix the cumin, chili powder,paprika,garlic powder, salt, pepper,and cayenne. Set aside.

In a large pot, heat the oil over medium high heat. Add the onion and red pepper. Saute about 5-7 minutes, until translucent and aromatic. Add the frying and jalapeno peppers. Saute another 3-5 minutes, until the mixture starts to brown.

Add the spices and toast until darkened and aromatic, about 2-3 minutes. Add the crumbles, stirring constantly; cook until they start to stick to the bottom. Add both cans of crushed tomatoes, and scrape the bottom of the pot with a wooden spoon. Continue to cook the tomatoes, stirring and scraping periodically. The chili should be getting slightly darker and caramelized. Simmer for about 5-7 minutes.

Add 1 tomato can full of water and the sweet potatoes. Drain and rinse the beans. Add to the pot. Reduce the heat to medium, and simmer for about 30 minutes or until the sweet potatoes are tender. Stir occasionally.

When the potatoes are done, add the zucchini and simmer until the zucchini is just cooked through, about 20 minutes.