Vegetarian Chilli
Credit: The Modern Proper Tagged on: Vegetarian
2 tbsp olive oil
1 large onion, diced
2 bell peppers, diced
2 sweet potatoes, peeled and diced
4 garlic cloves, finely diced
2 cans black beans
1 can kidney beans
1 can crushed tomato
2-3 tsp taco spice
3 dl (300ml) Greek yogurt
1-2 tsp chilli powder
2 tsp cumin
2 bay leaves
2 tsp salt
To serve
Coriander
Green onion
Avocado
Rice
(Tortilla chips)
Fry onions, bell peppers, sweet potatoes in the oil until the onions begin to soften, about 4-5 minutes. Add garlic and saute for 2 minutes longer.
Add the beans, tomatoes, yogurt, taco spice, chili powder, cumin, bay leaves and salt, stir to combine. Cover with just enough water to cover beans. (About 1-2 cups.)
Bring to a boil. Reduce to a simmer and cook uncovered for 1 hour, stirring often to make sure nothing sticks to the bottom.
Serve with coriander, green onions, avocado, rice and tortilla chips (optional).
Make vegan: exchange the Greek yogurt to vegan alternative
Note: This soup freezes well.
