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a bowl of veggie chili with jalapenos and herbs on top

Chessy’s Vegetarian Chili and Cornbread

  • Author: Elizabeth Van Lierde
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Total Time: 1.5 hours
  • Yield: 6-8 servings 1x
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: Mexican
  • Diet: Vegetarian

Description

It’s time for Dinner and a Movie, so turn on The Parent Trap, and let’s make some comfort food! Chessy’s Vegetarian Chili is studded with cubes of tender sweet potato, garden fresh veggies, and rich in spice! Serve it like Chessy with a buttery slab of cornbread drizzled with hot honey, of course. Finish off your meal with some Oreos and peanut butter for the authentic Parent Trap experience!


Ingredients

Scale

Ingredients:

2 tbsp extra virgin olive oil

1 medium yellow onion, diced

1 green bell pepper, diced

12 jalapenos, minced

Poblano pepper

3 garlic cloves, minced

3 tbsp tomato paste

2 tbsp ground cumin

2 tbsp chili powder

2 tsp dried oregano

1 tbsp kosher salt

2 tbsp brown sugar

2 (14.5 ounce) cans diced tomatoes

1 (15 ounce) can chili beans

1 (15 ounce) can red kidney beans

46 cups vegetable stock

1 small red sweet potato, peeled and diced

1 small white sweet potato, peeled and diced

Chopped Cilantro

Chopped Green onions

Sliced jalapenos


Instructions

  1. In a large dutch oven over med-high heat, add in olive oil and onion, poblano pepper, jalapeno pepper, bell pepper and garlic. Saute 5-6 mins or until the onion is soft and fragrant.
  2. Stir in the tomato paste, cumin, chili powder, oregano, brown sugar and a sprinkle of kosher salt and pepper, cook 1-2 mins.
  3. Add in the fire roasted tomatoes and beans. Bring mixture to a low simmer and add in the sweet potato, partially covered, stirring occasionally, until liquid has thickened and very flavorful, about 30-45 mins, (1-2 hours to deepen the flavors).
  4. If chili has thickened, use a bit of water or broth to thin it out to desired consistency. Top with chopped cilantro, green onions and jalapeno.

Notes

Ingredient note: Omit the poblano and/or jalapeno pepper if you want your chili less spicy. 

Storage: Store your cooled chili in the refrigerator in an airtight container for 5-7 days. Reheat on the stovetop or microwave until it’s warmed through. 

Keywords: vegetarian chili, vegetarian chili recipe, potato chilli, chili with veggies