Spicy Sweet Veggie Chili
A good chili is the perfect combo of sweet, spicy, salty and sour.
First let me clarify that I am not going to make any boisterous claims about this chili. After all, how many “best ever” chili recipes can there be? I will say, however, that a good chili must achieve the perfect combination of sweet, spicy, salty and sour. And this chili is good!
The vegetables are roasted first thus enhancing their sweetness. Even garlic becomes sweet when roasted, which is why they can be left whole. The seasoning blend is extra spicy, so adjust accordingly. Just don’t be too timid. And don’t waste your time with green herbs. You want earthy robust spices and lots of ’em. This is the difference between a good chili and a tomato sauce with beans in it.
Spicy Sweet Veggie Chili
Type
Main
Ingredients
- 2 cans (each 28 oz/796 ml) whole tomatoes
- 2 cups water
- 2 tbsp apple cider vinegar
- 1 tbsp oil
- 2 Sweet Potatoes, cubed
- 4 sweet peppers, chopped
- 2 cups mushrooms, quartered
- 5 cloves garlic, left whole
- 1 can (14 oz/398 ml) kidney beans
- 1 can (14 oz/398 ml) cannellini beans
- 1 can (19 oz/540 ml) black beans
- 2 tsp cumin
- 2 tsp smoked paprika
- 4 tsp cayenne
- 4 tbsp chili powder
- 1 tbsp black pepper
- 3 tbsp salt
Instructions
- Put tomatoes and water in a crock pot or dutch oven with vinegar and seasonings.
- Cook on a low temperature until tomatoes begin to break down and soup begins to thicken.
- This takes a couple of hours.
- Meanwhile toss peppers, mushrooms, sweet potatoes, and garlic with oil and roast at 375° F for 30 minutes.
- Add beans and roasted vegetables to the tomatoes and continue to cook on low for for 10 - 20 minutes.
