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–+ servings
a bowl of veggie chili with jalapenos and herbs on top
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Chessy's Vegetarian Chili and Cornbread

It’s time for Dinner and a Movie, so turn on The Parent Trap, and let’s make some comfort food! Chessy’s Vegetarian Chili is studded with cubes of tender sweet potato, garden fresh veggies, and rich in spice! Serve it like Chessy with a buttery slab of cornbread drizzled with hot honey, of course. Finish off your meal with some Oreos and peanut butter for the authentic Parent Trap experience!
Course Main Course
Cuisine Mexican
Keyword chili with veggies, potato chilli, vegetarian chili, vegetarian chili recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 -8 servings
Calories 137kcal
Author Elizabeth Van Lierde

Ingredients

  • 2 tbsp extra virgin olive oil 
  • 1 medium yellow onion diced
  • 1 green bell pepper diced 
  • 1-2 jalapenos minced 
  • Poblano pepper
  • 3 garlic cloves minced 
  • 3 tbsp tomato paste 
  • 2 tbsp ground cumin 
  • 2 tbsp chili powder 
  • 2 tsp dried oregano 
  • 1 tbsp kosher salt 
  • 2 tbsp brown sugar 
  • 2 14.5 ounce cans diced tomatoes 
  • 1 15 ounce can chili beans 
  • 1 15 ounce can red kidney beans 
  • 4-6 cups vegetable stock 
  • 1 small red sweet potato peeled and diced 
  • 1 small white sweet potato peeled and diced 
  • Chopped Cilantro
  • Chopped Green onions 
  • Sliced jalapenos 

Instructions

  • In a large dutch oven over med-high heat, add in olive oil and onion, poblano pepper, jalapeno pepper, bell pepper and garlic. Saute 5-6 mins or until the onion is soft and fragrant.
  • Stir in the tomato paste, cumin, chili powder, oregano, brown sugar and a sprinkle of kosher salt and pepper, cook 1-2 mins.
  • Add in the fire roasted tomatoes and beans. Bring mixture to a low simmer and add in the sweet potato, partially covered, stirring occasionally, until liquid has thickened and very flavorful, about 30-45 mins, (1-2 hours to deepen the flavors).
  • If chili has thickened, use a bit of water or broth to thin it out to desired consistency. Top with chopped cilantro, green onions and jalapeno.

Notes

Ingredient note: Omit the poblano and/or jalapeno pepper if you want your chili less spicy. 
Storage: Store your cooled chili in the refrigerator in an airtight container for 5-7 days. Reheat on the stovetop or microwave until it's warmed through. 

Nutrition

Calories: 137kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.03mg | Sodium: 1889mg | Potassium: 362mg | Fiber: 3g | Sugar: 10g | Vitamin A: 8973IU | Vitamin C: 24mg | Calcium: 34mg | Iron: 1mg