for all those cold fall and winter nights, this chili hits the SPOT. it’s super filling and only gets better with time. the flavors blend and it’s…..*sigh*….so good. its like healthy comfort food. not to over sell it, but it’s amazing.

let’s just get right to it then, shall we? here we go:

INGREDIENTS:

1 yellow or white onion, diced

3 bell peppers, different colors

1-2 jalapeno, seeded and diced

4 cloves garlic, minced

1-2 tbs olive oil

salt and pepper, to taste

2 sweet potatoes, peeled and diced

1 large can petitie diced tomatoes, unstrained

1 can black beans, drained and rinsed

1 can garbanzo beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 can vegetarian chili beans

1 cup carrots, diced

1 46 fl oz. container of V8 juice

2 vegetarian bouillon cubes

1/2 cup (3 packages) taco seasoning

Optional Garnishes:

diced avocado

chopped cilantro

tortilla chips

vegan sour cream

HOW TO:

In a large pot, saute onions, peppers, jalapenos, and garlic cloves in olive oil. Add salt and pepper to taste.  Saute until onions are translucent, and peppers start to soften. Add the sweet potato, tomatoes, beans, carrots, V8 juice, bouillon cubes, and taco seasoning. Bring all ingredients to a boil, then cover and simmer for at least 2 hours. Serve with your favorite corn bread (i use Trader Joe’s brand). Top with whatever garnishes you like, and serve hot!

happy fall everyone!

happy fall, indeed.