SWEET AND SPICY VEGETARIAN CHILI

Sweet and Spicy Vegetarian Chili image

Provided by Karen Feinen

Categories Chili

Time 40m

Number Of Ingredients 23

3 Tbsp olive oil
2 1/2 c diced onion
1 c diced carrots
1 stalk(s) diced celery
1 1/2 c diced sweet potatoes
2 Tbsp cumin
2 Tbsp chili powder
1 tsp garlic powder (not garlic salt)
1/4 tsp cayenne powder (optional)
1 can(s) diced tomatoes (14.5 oz)
1 can(s) stewed tomatoes (14.5 oz)
2 c vegetable broth
1 can(s) black-eyed peas (15.5 oz), drained and rinsed
3/4 c quinoa
1 bag(s) lentils (12 oz)
3/4 c raisins
2 Tbsp dried italian herb blend
1 can(s) tomato paste (6 oz)
1/2 tsp kosher salt
1 tsp ground black pepper
1 tsp ground cinnamon
1 bag(s) frozen corn (10 oz)
shredded cheese, your choice (i like mozzarella on this)

Steps:

1. In a large pot, warm oil and saute onions, carrots, celery and sweet potatoes until vegetables begin to soften, aprox. 10 minutes.
2. Add cumin, chili powder, cayenne and garlic powder. Stir and cook until fragrant, about a minute. Add a few drops of water or oil, if necessary, to keep spices from sticking to the bottom of the pan.
3. Add the tomatoes, black-eyed peas, raisins, Italian herbs, tomato paste and cinnamon. Stir in broth, lentils and quinoa. If you like your chili a bit thinner, add more broth. Cover and simmer for about 15 to 20 minutes, until lentils are cooked.
4. Add corn and cook about 5 more minutes until corn is heated through. Top with your favorite cheese if desired. I like the mildness of mozzarella to compliment the sweetness and spiciness of this chili.