Vegetarian Chili

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Serves: 4 servings

As an alternative to canned black beans, try using dried black beans instead. 1 cup dried black beans makes 1 can (540 mL) of cooked beans. To prepare dried beans: Let soak in water overnight and rinse. Add an extra 2 cups of water to the chili and extend cooking time by at least 60 min or until dried black beans are tender (can take up to 3 hours).

Ingredients
Olive oil	1 Tbsp (15 mL)
Onion, chopped	1 cup (250 mL)
Garlic, minced	2 cloves
Chili powder	2 tsp (10 mL)
Ground cumin	1 tsp (5 mL)
Salt	¼ tsp (1 mL)
Black beans, drained and rinsed	1 can (540 mL)
Sweet potatoes, diced	3 cups (750 mL)
Canned crushed tomatoes	1 cup (250 mL)
Low sodium vegetable stock	1 cup (250 mL)
Toppings:
Monterey jack cheese, shredded	¼ cup (60 mL)
Fat free Greek yogurt	¼ cup (60 mL)

Directions

Heat oil in large pot over medium heat. Sauté onions and garlic for about 1-2 minutes.
While stirring add chili powder, cumin, salt and black beans and heat until fragrant.
Add sweet potatoes, tomatoes, and stock. Bring to a simmer and cook for 25 minutes or until sweet potatoes are cooked. If chili is too thick, add ½ cup (125 mL) water.
Top vegetarian Chilli with cheese and Greek yougurt.

Optional: Save 2 cups of Vegetarian Chili to make Stuffed Pasta Shells the next day.