Easy Vegetarian Chili with Sweet Potato Croutons

This Easy Vegetarian Chili has arrived just in time for soup season. Curl up with a hearty bowl on a gloomy afternoon, enjoy it as your game day lunch, or make a batch for an easy warm-up-and-go lunch all week long. This Easy Vegetarian Chili is ready in just over 30 minutes and requires just one large pot!

Details:

Prep Time:   5 minutes
Cook Time: 30 minutes
Total Time:  35 minutes

Servings: 6-8 Servings

Introduction:

2 bell peppers
1 yellow onion
1 bag Roots Sweet Potato Croutons
2 28 oz can crushed fire roasted tomatoes
15 oz can pinto beans
15 oz can black beans
7 oz can green chilis
1 cup frozen corn
2 tbsp chili powder
1 tbsp olive oil
1 tsp sea salt
½-1 tsp cayenne pepper, optional

Instructions:

1. Prepare ingredients. Dice bell peppers and yellow onion. Strain and rinse the pinto and black beans.
2. Preheat a large stock-pot to medium heat. Add olive oil, onions, and bell peppers and cook, stirring occasionally for 5-7 minutes, or until tender. Cook in oil, 5-7 min.
3. Add chili powder, sea salt, and cayenne pepper and stir to coat the vegetables. Add sweet potato croutons, crushed tomatoes, pinto beans, black beans, green chilies, and frozen corn. Stir to combine and bring the mixture to a steady simmer. 
4. Once simmering, cover, and cook for 25 minutes, or until the sweet potatoes are heated through.
5. Serve hot with toppings of your choice!

Notes: 

Adjust spice level as desired using the cayenne pepper. If you really like some heat to your chili, add a diced jalapeno and cook it alongside the bell peppers. 

Garnish suggestions include: shredded cheese, tortilla chips, sour cream, fresh avocado

Occasion: lunch, dinner, or game day eats

Conclusion: 

This vegetarian chili is the cozy and satisfying meal of your soup season dreams.