NY Times’ Vegetarian Chili with Sweet Potatoes and Chick-Peas (for 1)
This NY Times’ update of a vegetarian staple starts with the “holy trinity” of homemade chili: celery, onion, and bell peppers; we also add garlic, carrots, zucchini, mushrooms, and for a twist, chick-peas. After simmering, crushed tomatoes and vegetable broth are added along with chili powder, cumin, paprika, and chipotle peppers. Near the finish, roasted and cubed sweet potatoes are tossed into the pot along with fresh parsley. Finally, we top it off with shredded Jack-Cheddar cheese. #PlantBasedGourmet
Vegan version available upon request!