Veggie Chili with Sweet Potato Chips
Serves 4 to 6
Organic Ingredients:
- 2 8 oz Cans Diced Tomatoes
- 1 8 oz Can Black Beans
- 1 8 oz Can Red Beans
- 1 Leek
- 1 Yellow Onion
- 3 Carrots
- 1 Zucchini
- 2 Jalapeños
- 1 Package of Organic Soyrizo (Soyrizo)
- 4 Tablespoons Taco Seasoning
- 2 Tablespoons Garlic Powder
- 2 Tablespoons Onion Powder
- Salt and Pepper to Taste
Optional: Fresh Cilantro for topping
Sweet Potato Chips:
- 1 Sweet Potato
- 3 Green Onions
- 2 Tablespoons Avocado or Olive Oil
- 3 Sprigs of Fresh Thyme
- 2 Teaspoons Garlic Powder
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Salt
- Preheat oven to 375 F
- Slice your sweet potato into thin 1/2 to 1 centimeter slices. In a large bowl add your sliced sweet potatoes, oil, and all the seasonings. Mix well and lay out on a cookie sheet with parchment paper.
- Slice one green onion and sprinkle over the sweet potato slices.
- Bake for 35 to 40 minutes flipping them half way through. For extra crispy, bake 50 minutes.
Chili:
- Dice yellow onion, leek, carrots, zucchini, and one jalapeño.
- In a large pot (I use my Le Creuset Dutch Oven) Drizzle olive oil (about 1 tablespoon). Add all the diced veggies and saute until lightly golden brown. Add in the soyrizo, mix well and cook for 3 minutes.
- Add in the beans, diced tomatoes and seasonings. Cover with the lid and cook down for 15 to 25 minutes, stirring every 10 minutes.
- Add sweet potatoes on top (or use to dip into the chili), finish with chopped green onion (second), slice (second) jalapeño and fresh cilantro.
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