Winter nights calling for this super easy, one pot, loaded up vegetable chili! Filled with all my favorites like sweet potatoes, tomatoes, zucchini, black beans, bell peppers and poblano peppers. Peep the full recipe below!
Loaded Vegetable Chili
1 can black beans
1 cup red bell peppers
1 cup sweet potatoes
1⁄2 cup poblano peppers (seeded)
1⁄2 cup tomatoes
1⁄2 cup zucchini
1/2 white onion
1⁄2 cup Califia Cashew Nutmilk
2 cups vegetable broth
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 tablespoon paprika
1⁄2 tsp chili flakes
1/4th tsp cinnamon (adjust to your preference)
1⁄2 tsp cumin
1⁄2 tsp cayenne
Tortilla chips, radish, pickled red onions, cilantro, jalapeño, avocado, vegan sour cream
To begin, dice all your vegetables. Next, drizzle olive oil in a big pot and add in your bell
peppers, poblano peppers, black beans, sweet potatoes, tomatoes and zucchini. Stir well and
mix with your spices: salt, pepper, garlic powder, paprika, chili flakes, cinnamon, cumin and
cayenne. Let all those flavors come together and stir every 1-2 minutes for about 10 minutes.
Next, add in your nut milk and vegetable broth. Adjust with salt and pepper as needed. Let
your chili simmer and absorb most of the liquid for about 30-40 minutes. Adjust to your
preference more or less liquid depending on your desired consistency.
Top with your desired toppings; we used tortilla chips, radish, pickled red onions, cilantro,
jalapeño, avocado, and vegan sour cream. Serve and enjoy!
Keep up with me on Instagram at @lindseyeatsla!