Warm up on a cold day with this Secret Ingredient Veggie Chili recipe on Eatfresh.org
1 tablespoon olive or canola oil
1 Onion Large, chopped
1 Bell pepper Green, chopped
2 cups butternut squash or sweet potato chopped, peeled and chopped
4 Garlic chopped
2 teaspoons Chili powder
2 teaspoons Cumin Ground
2 teaspoons Cocoa Powder Unsweetened
28 ounces Tomatoes canned low-sodium diced, preferably fire-roasted
60 ounces Beans canned low-sodium
1 cup Water
½ teaspoon Salt
½ teaspoon Pepper
- Stove Top Directions: In a large pot, heat oil and saute onion and bell pepper until soft. Add sweet potato, garlic, chili powder, and cumin and saute 2 more minutes. Add remaining ingredients. Bring to a boil, then reduce heat and simmer for 30 minutes. Stir during cooking to prevent sticking.
- Slow Cooker Directions: Combine all ingredients except oil in the slow cooker and cook on LOW for 7-8 hours, or HIGH for 4 hours, or until the chili has thickened and the vegetables are cooked.