I don’t know about you but the ridiculously cold weather we’ve been having lately here in Toronto is making me crave comfort food (apologies to those of you who read from Australia – I am guessing you don’t want any comfort food in the middle of summer!). Unfortunately, on the heels of the festive season and all the delicious treats it brings, comfort food must, necessarily, be healthy at this time of year. I’ve been craving vegetables so what better way to satisfy both my need for comfort with my taste for veggies than with a big old pot of veggie chili – packed with beans, carrots and roasted sweet potatoes. Yup, roasted sweet potatoes.
I typically make a veggie chili and add some pearl barley, or else I will serve it with (brown) rice, but this time around, I wanted this to be a one-bowl affair and the sweet potato does the trick – it adds bulk to the chili to make it a truly substantial meal. I adapted this from Kraft Canada’s Two Bean Vegetarian Chili and will definitely be making this again – love the kick from the chili pepper flakes and the sweetness the potatoes bring.
Vegetarian chili with sweet potatoes.What's cooking? Vegetarian Chili
Ingredients
Instructions
I served this with some avocado slices to counter the heat and topped it with with sharp old cheddar – it was a perfect bowl of comfort that felt virtuous at the same time – all those veggies, all that fibre. Even better, I have enough for a few lunches this week – it’s great “eat your lunch outside on yard duty” food!
Disclosure: As a Kraft Canada #whatscooking contributor, I receive compensation for writing these posts, however, all opinions are 100% my own.
Those colours look stunning! I really must do a veggie casserole this week, the carnivores of the house have had their way too long!! Loving the blue dish too.
Thanks Sarah – when it’s so grey outside, I love colour in my food and dishes!
Even this carnivore is looking forward to trying this…
Well now – THAT was a pleasant “partial surprise”. 🙂
Chili, to me, necessitates some ground up dead animal. Vegetarian chili is just an oxymoron.
I’ve had with pearl barley, and a friend of ours makes the best one I’ve had yet…but they’re just not really chili, in my book. Nice veggie bean stews – but not chili.
I LOVED this. Actually did not miss the meat. And Mardi had a good dose of heat, just for me no doubt. I would not have thought of sweet potato, but it really worked.
A definite winer…even for us suspicious carnivores. 🙂 x 10
I knew you’d like this – does this mean I can make it again!?
Oh, yum. This is just what I need to kick this cold.
It’s a great cold weather dish!
I love chili and should try your version. I just pinned it! Looks so delicious and healthy.
Yes it’s delicious and you don’t even miss the meat!
If Neil liked it… then I would.
Indeed you would!
OK, while you’re making cream of cauliflower soup, I’ll be making chilli – I LOVE sweet potatoes in chilli. Nice use of avocado, too!
Thanks – it is a really filling dish – perfect for the winter!